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With the Financial Support of
Regional Programme for the Sustainable Management of the Coastal Zones of the Countries of the Indian Ocean (ReCoMaP)
The coastal zone is an area typically rich in natural resources and economic opportunities, including marine fisheries, mariculture, mangrove forests, tourism development, and transportation. In the Western Indian Ocean an estimated 35 million people live in the coastal zone and many of their local and national economies are sustained by these resources and opportunities. However, the rate of exploitation of coastal resources is unsustainable. Coupled with the increasingly significant impacts of watershed deforestation, pollution, urban and tourism development, as well as global climate change, the future productivity of the coastal zone, and associated livelihoods, is seriously threatened. ReCoMaP, a 5-year regional programme of the Indian Ocean Commission and the EU, was designed to provide support to national institutions, NGOs and civil society to achieve long-term sustainable coastal zone management and development. Operational from 2006 to 2011 in seven countries of the Indian Ocean (Comoros, Kenya, Madagascar, Mauritius, Seychelles, Somalia and Tanzania), the Programme provides a range of support mechanisms. These mechanisms include technical assistance, financial support and training opportunities. The Programme also supports wider government-led initiatives to develop institutions (and plans) to implement a key management approach known as Integrated Coastal Zone Management (or ICZM). One particularly significant element of ReCoMaP is the grant scheme available to NGOs, community-based organisations, and local and village governments (known collectively as non-state actors). These grants, of up to €100,000 for each beneficiary, provide an important opportunity for non-state actors to be directly involved in creating conditions for the sustainable use of coastal resources and the sustainable development of the coastal zone. Empretec Mauritius (EM) was a partner, with the Mauritian Association des Hotels de Charme (AHC), in the original development of this important Manual on best practices related to environmental management for small and medium-sized hotels. EM was subsequently awarded a grant under the 2nd phase of ReCoMaP's non-state actor scheme to promote the uptake of this Manual across the WIO region. Working with a number of tourism development organisations from Madagascar, Seychelles and Tanzania, including Chambers of Commerce and federations of hotel owners, EM have reinforced the environmental management capacities of these organisations. Translations of the Manual have been delivered to Francophone partners and a series of sensitization events and awareness workshops have been undertaken. ReCoMaP and the IOC would like to congratulate Empretec Mauritius, AHC and their partners for developing and subsequently widely disseminating this practical and hands-on tool for hotel managers and other tourism professionals that will contribute to reducing the environmental footprint of coastal tourism and therefore promote sustainable development of the coastal zone.
Callixte D’Offray Secretary General Indian Ocean Commission
© Empretec Mauritius
© Empretec Mauritius
Empretec is an integrated capacity-building programme, operating with the guidance of UNCTAD, to support promising entrepreneurs to build innovative and internationally competitive small and medium sized enterprises (SMEs), thereby contributing to the development of a dynamic private sector. Since it's inception in 1988, the Empretec programme have been initiated in 36 countries and has assisted more than 230,000 entrepreneurs through local market-driven business support Centres. In Africa, there are currently 16 centres operating, providing valuable entrepreneurship promotion and business development services to local entrepreneurs and local communities. The Empretec Mauritius (EM) project was set up in 2000 and was structured as a virtual organisation, with a secretariat, and was supported and implemented by a consortium of key stakeholders, under a cooperation agreement with UNDP / Enterprise Africa. Today, Empretec Mauritius is a non-government member based agency, grouping Professionals, Managers, Entrepreneurs and other high net worth individuals from various spheres of activities operating in Mauritius and the East African Region. Their only objective is to give something back to society and support the entrepreneurial empowerments. Though Empretec Mauritius is now completely autonomous and self financing, its initial objectives, mission and vision have remained unchanged and its core activities and services can be classified as follows: o o o o Enterprise Development & Capacity Building Business Development & Value Added Services Trade, Investment Facilitation & Regional Integration Knowledge, Innovation & Corporate Social Responsibility
This project is part of the extended array of value added services that EM is currently offering with the major concern that our environment has a limit and now is the time to act. EM partnered with the Association des Hotels de Charme in 2009 to implement the EMS Best Practices Implementation project in Small and Medium Hotels in Mauritius. In the same endeavor and more expertise acquired EM embarked in a more ambitious and challenging implementation of EMS Best Practices at a regional level involving a larger number of Hotels in Mauritius, Madagascar, Seychelles and the Tanzania. The second phase consists of implementing EMS Best Practices in a wider array of hotels ranging from small establishments to larger ones based on the Do It Yourself © Empretec Mauritius III
Madagascar Chambre de Commerce et d'industrie Mahajunga . Devi House. 3.mu Web: www. 8. Dr A Perdreau Street.Madagascar Chambre de Commerce et d'industrie Antsiranana . Madagascar" (FHORM) Madagascar Nature Seychelles . Mauritius Tel: (230) 210 8400 Fax: (230) 210 8401 Email: Empretec@intnet. 7. We are aiming by the medium to long term initiate the concept of sustainable management of the coastal zones among tourism related establishments and staff. the IOC and the European Delegation in Mauritius and we are indeed thankful.Mauritius "Federation des Hoteliers and Restaurateurs.org IV © Empretec Mauritius . Port Louis. We look forward for a long term and fruitful collaboration among the partners. 4.Mauritius Association of Inbound Operators Mauritius . Association des Hôtels de Charme (AHC) .principle.EmpretecMauritius.Madagascar Chambre de Commerce et d'industrie Nosy Be . Some of the organizations are long time partners while others are first time collaborations. 5. Sanjay G. 6. Mungur Chief Executive 2nd Fl. 2. To Ensure Maximum impact and successful implementation Empretec Mauritius has gathered a small part of its network into the implementation of this project.Seychelles Chambre de Commerce et d'industrie Antalaha .Madagascar We also feel privileged for the assistance and support provided by ReCoMaP. The latter are 1.
sea. financial means and know-how. Seychelles and Tanzania are holiday destinations for beach-resort tourists. the agglomeration of coastal hotels emerged as a sector of the economy. to both the economy and the industry. TCCIA. Madagascar and Tanzania is largely dependent on the natural resource base. pollution. Restaurants. Seychelles. private sector. AHC. CCI Nosy Be. NGOs. the partners Empretec Mauritius. Through the present project and with the technical and financial support of the ReCoMaP. making the greatest use of coastal and marine resources. Authorities. It must therefore. CCI Antalaha. tropical fauna and flora complemented by a multi-ethnic and cultural population that is friendly and welcoming. being conscious of the negative impact they have on the coastal zones have. AIOM. The Manual is a reprint of the original version published in the context of the project lead by the "Association des Hotels de Charme" entitled "Implementing Environmental friendly Best Practices in Small & Medium Hotels" with the technical and financial support of the ReCoMaP. The traditional marketing approach of selling "sand. However. Madagascar (North Region). especially if they are backed up by well-designed and run hotels. Aquaculture. FHORM. Madagascar. The tourist industry shares a close link and is highly dependent on coastal and marine resources. Fisheries and other Coastal Based businesses)" supported and funded by the ReCoMaP as a continuation of the above mentioned one targeting a lager span of the tourism industry in Mauritius. Institutions. They possess a wide range of natural attractions. The survival of the tourism industry in the long term requires that all concerned (hoteliers. identified and implemented environmental best practices individually. the fragile and interconnected ecosystems in our coastal areas are experiencing increased stress due to anthropogenic activities such as. Operators in the Tourism & Hospitality. overuse of coastal waters and reefs. TCCIA Tanga and Nature Seychelles have set the following © Empretec Mauritius V . their main strength. and reliable and operational services and infrastructures. Coupled with the increasing dependence of the economies on tourism earnings. be at the forefront of actions directed towards the protection and preservation of coastal zones including marine biodiversity. This dependency is not without cost. However and in particular larger coastal hotel groups. resources mining. Seychelles and Tanzania. However recently there has been a joint effort by small and medium coastal hotels in Mauritius to identify and implement EMS best practices for sustainable coastal tourism.FOREWORD The tourism product in Mauritius. This manual will be used in the project "Implementing Environment Friendly Best practices in Coastal Zones of the Indian Ocean (With particular emphasis on Hotels. over fishing in the lagoon. erosion. that is. CCI Antsiranana. This has not been possible for small and medium hotels and other tourism related business due to constraints linked to size. CCI Mahajunga. Mauritius. on the physical environment. in the past years. for its sustainability. the public and coastal communities) take the required actions for sustainable utilization of our natural resources so that the population and economy of partner countries may continue to benefit from this important sector. attractive beaches. enjoy a sub-tropical climate with clear warm sea waters. and sun" has created a mind-set that has resulted in the concentration of tourist facilities in the coastal areas. etc. The tourism industry has undoubtedly contributed to the degradation of the coastal and marine environments. These tourism assets are.
© Empretec Mauritius April 2010 VI © Empretec Mauritius . The conception is based on easy to follow steps and user friendly concept.Environmental Auditing Empretec Mauritius o Miss Pooja Gopaul . Conception of the manual was done by: o Mr. It reflects the hotels functional capabilities and operational realities. We wish also to thank all our partners for their collaboration and support in the implementation of the project.Environmental Auditing Empretec Mauritius o Mr Sanjay Ramgutty .Regional Coordinator Empretec Mauritius o Board Members of the Association Des Hotels Charme who have helped Empretec Mauritius in the conception.Consultant Empretec Mauritius o Mr Sanjay Jaunkee . The manual covers 5 main parts covering basic environmental concepts. an introduction to Environmental Management systems.Environmental Auditing Empretec Mauritius o Mrs Clara Veerapatren .MD Empretec Mauritius o Mr Irshad Bodheea . Sanjay Mungur . documentation of an EMS policy manual and Recommendations that can be implemented on a Do It Yourself principle. The Do--It-Yourself principle adopted will in a sustainable manner motivate the implementation in all the hotels of the association and in the long term all the hotels of Mauritius.objectives which they consider as the first steps moving towards gaining certification for "Environmentally Friendly Hotel" label: Objectives of the Action To contribute towards the reduction of the negative impacts of coastal business activities on the coastal and marine environment through the dissemination of experience and know-how on Environment Management Systems (EMS) best practices To contribute towards poverty alleviation through the integration of environment friendly businesses and promotion of eco tourism The conception of this manual had been a very enriching experience and is based on the findings of environmental audits carried out in small and medium hotels across Mauritius.
6 Example of Environmental Responsibility Assignments 26 © Empretec Mauritius VII .1 Water 1.3 Coastal Environment and Biodiversity 1.8 Environment Policy 3.6 EMS Best Practices Laws and Regulations 17 18 18 18 19 19 21 3 EMS Best Practices Policy Manual 3.5 Solid Waste 1.3 EMS Best practices Benefits to Society 2.1 EMS Best practices Main Goals 2. Landscaped Areas and Gardens 1.2 Hotel Facilities 3.7 Composting an Alternative to Waste Dumping 1 1 3 9 10 11 13 14 2 Introduction to EMS 2.7 EMS Commitment 3.3 Hotel Organization Structure and EMS Best practices 24 3.4 EMS Best practices Benefits to companies 2.4 Lawns.2 Energy 1.1 Hotel Site Situation to the Sea (refer to Google Map) 23 3.6 Pollution and Its Prevention 1.9 Environment Policy Worksheet 23 23 24 25 28 28 29 3.5 EMS Best Practices Definitions 2.5 Mauritian DODO Hotel Organisation Structure 3.2 EMS Best practices Management Plan 2.4 Environment Responsibilities Worksheet 3.TABLE OF CONTENTS 1 Introduction Environmental Concepts 1.
1 Water Management and Rationalisation 5.2 Energy Efficiency and Economy 5.9 Goals and Targets for Mauritian Dodo Hotel 4.1 Making Progress over Time .7 Air Quality 52 56 61 67 70 73 74 5.5 Communication 4.6 Noise.10 Summary 31 33 33 37 39 40 42 44 49 4.7 Keeping your EMP Alive and Well 4.6 Training 4. air quality and landscape integration 5.2 Record Keeping 4.3 Sample Master File List 4.Setting Goals 4.4 Master schedule of Reports.4 Documenting EMS Best Practices Procedures 31 4.5 Logistics Efficiency Handling and Management 5.4 Purchasing Policy 5. Notification and Permits 35 5 Recommendation on EMS Best Practices 51 5.8 Compliance Monitoring Worksheet 4.3 Waste Resource Recovery 5.8 Landscape integration and protection of natural resources 76 6 CONCLUSION 77 VIII © Empretec Mauritius .
we actually have very little fresh water available: less than 1% of our planet’s total water is liquid fresh water. It exists in a more or less pure form. lagoons. Water is found in rivers. fountains. such as swimming pools. That is why most marine organisms cannot live in fresh water. Every ocean. It is a constituent part of all living organisms. such as energy generation. Tapping water resources for different activities. made up of rain. and staff accommodations. © Empretec Mauritius 1 .1 Water Water as a nature’s gift is the most abundant component on the surface of earth. compared to our world size. We should therefore be very much careful about its use. toilets. Obviously. agriculture. puts pressure on water availability and quality. Kitchens. human consumption. Water-consuming areas in tourist facilities include: Showers. among others. from simple unicellular organisms to giant whales. river. not only through facilities design features but also through proper management. and industry. global water demand has increased seven-fold. whereas global population has tripled. and lake has its own specially adapted flora and fauna. Water-saving measures can be taken virtually in all areas of water consumption. Currently. just as fresh water beings would be unable to live in a marine environment. General services. guest rooms. and considering how essential it is to life. the sea is the resource holding the most biodiversity. and the atmosphere. the future of water reserves depends on the use we make of this fragile and limited resource.1 Introduction to Environmental Concepts 1. Laundry rooms. and seas. rivers. On our planet. if guest rooms feature a bathtub or a jacuzzi. Unfortunately. and appears in natural compounds. All living creatures need fresh water and without it. lakes. the earth would be a lifeless planet. ground sources. including rooms for food preparation and cleaning. and lavatories in public bathrooms. Throughout this century. Efficient water use is one of the easiest best practices to implement. water consumption will be much higher. Cleaning and maintaining facilities and landscaped areas.
Do laundry only when you have full washing machine loads. Teach your staff how to communicate these environmental objectives to guests. install low-water consumption toilets Educate your guests about how to save water: for instance.). install meters in each operating area (kitchen. Moreover. acquire low water and energy-consumption washing machines. think about using chlorine-free technologies. In this way. post discreet signs to remind them to shut off faucets when not in use. install aerators on faucets where no strong water flow is required (such as in lavatories). 2 © Empretec Mauritius . which will also make it easier to locate leaks and carry out maintenance tasks.Practical Tips A company’s good water use performance relies on carrying out periodic checks and keeping records that allows the identification of high consumption areas. Then. etc. If possible. Whenever possible. Reuse laundry wastewater in facilities cleaning tasks. guest rooms. Use sprinkler or drip irrigation systems for watering if at all possible. and if possible. good recordkeeping enables you to find out whether your policies and actions are effective. etc. leave these tasks for the afternoon or evening in order to prevent water being wasted through evaporation. and post written information in guest rooms. laundry room. In the event that you cannot do this now. make it one of your future goals. Therefore you should keep a log that records the basic information appearing on the utility bill. In sites where conditions allow it. and ask them to accept less frequent towel and linen changes. collect and use rainwater. you will know which areas are generating the highest expenses and take specific water saving measures. start by installing a system that supplies the lowest possible amount of chlorine needed to ensure water quality. such as washing walls. If you can afford it. If you have landscaped areas requiring watering. If you have a swimming pool.
Renewable energy sources are characterized by their transformation and utilization processes. Furthermore. tourist destination quality is maintained. wind. local pollution is reduced. Photovoltaic panels consisting of a series of solar cells are used to generate electricity. heating. © Empretec Mauritius 3 . ventilation and air conditioning units.2 Energy Energy is one of the highest overhead cost items in a business and in the case of hotels. In solar energy systems. efficient energy use and conservation practices contribute to improving company reputation among customers and other sectors concerned with reducing global energy consumption and its impact on climate change and the immediate coastal environment. among other things. such as household or industrial hot water. with relatively short investment payback periods. and ocean current energies. such as swimming pools. only after salaries. This high consumption is usually associated with very demanding technologies used. Wind. solar. it is thought to be the second highest operating cost. These sources include hydro-power (water). the heat captured in solar collector panels may be used to meet various needs. as well as in laundry rooms. Moreover. Solar power comes from directly tapping energy radiated by the sun in order to provide heat and electricity. Of the conventional types. Electricity generated by these systems can either be used directly or stored in batteries to be consumed at night. particularly for providing comfort. and constitute a feasible solution for supplying power in areas where the available solar resource is abundant. such as lighting. or for heating buildings and agricultural applications. Investments in more efficient energy uses and improved management practices may lead to significantly lower operating costs and energy bills. night lawn lighting through special lamps etc. geothermal. depending on the way they are used. Through the use of renewable energy sources. such as that generated by dams. the most widely used is large-scale water power. solar.1. kitchens. and ocean energies are considered to be non-conventional types. which may take up to hundreds of years without being consumed or depleted. Renewable energies are often split into conventional and non-conventional types. and visitor experience is enhanced. and general services areas. biomass and geothermal energies may also be classified as renewable. The most readily available source of renewable energy for hotels is solar energy which can be used for water heating.
it means power is being consumed there.The same is true for remote control devices. etc. Set up an adequate inspection and maintenance system for wiring. photovoltaic cells. palm pilots.) systems whenever possible. communication and portable computer equipment (laptops. water. in order to check this. or other materials. This action protects electric wiring against any voltage surge that could result from lightning. If the power meter disk keeps on spinning. particularly in heavily used areas. Make sure insulation of pipes and hot water tanks fits tightly to prevent heat losses. such as meters. etc. Remember that a power leak is a money leak.) consume energy while plugged in. When use of artificial light is unavoidable. When deciding on facilities’ design and decoration. (Every time you see a light signal on multiple outlet power strips. Do not overload your electrical wiring with multiple outlet power strips or through the use of several appliances plugged into the same wall outlet. even when they are not on. regulators. turn all the lights off and unplug all appliances. potential blackouts. etc. Make sure there are no hot points or “grounded leaks”. such as fluorescent lamps and others. Install efficient lighting devices. as well as TV sets and computer voltage regulators. you need to check your wiring. and long-term damage. you should think about taking advantage of natural light. and covered with electrician’s tape. wind. as well as everything else that is not being used at the time. Scotch tape. which consists of a low-resistance conductor connected to the neutral wire of building power feeds through a 10-foot copper rod (Copperweld) sunk into the ground. video cameras. geothermal. or any similar device.etc. Do not use adhesive bandages. Connections or splices should be firm. timers. Furthermore. implement energy-saving fixtures and technology. Battery chargers for cellular phones. whether or not they are recharging these devices. Install a ground connection. do not use extensions because they lead to wiring overload and overheating hazard: this also results in inefficient operation. etc. Use alternative energy (solar. heating. contact between a high tension line and the company’s feeder cables. short circuits. Encourage your customers and employees to turn off lights when not needed. real-time power use monitoring systems.) 4 © Empretec Mauritius .Practical Tips Install energy control instruments.
paint the walls in light colors. you can remove one of every three light bulbs. However. doors. or replace them with 25. Always use the shortest possible cycle need for proper laundering. natural light is always better. This helps take better advantage of both natural and artificial light. make sure rinsing is done with cold water. Driers Only use the drier when strictly necessary. Favor colors with an index above 70% for areas where the tasks performed are mostly visual. Laundry Only place the amount of laundry specified as the maximum allowable load into the machine. in warm climates. Try not to use hot water in the washing machine. electric hair rollers or curlers. If you put in less than that you will be wasting water and power. © Empretec Mauritius 5 . Take advantage of sunshine to dry your laundry. both eliminating bacteria and saving energy. but also heat. grills. cornices). In multiple light bulb lamps. and furniture in general. Turn off all heat-generating appliances –irons. 25-watt (incandescent) light bulbs are recommended. electric cookers. If your goal is to illuminate spaces. heaters– before you finish using them to take advantage of accumulated heat. unless laundry is extremely soiled. and if you place more than the amount allowed. At any rate. hallways. the cost of artificial lighting is lower than that of air conditioning the room. If compact fluorescent lamps cannot be installed in areas requiring little illumination (rooms. ceilings. too much detergent produces a lot of foam that places an unwarranted additional demand on the motor. close them in the daytime because leaving them open them lets natural light in.or 40-watt light bulbs. Similarly. consider light colors for floors. Additionally.Keep curtains and blinds open during the day. It is best to use a controlled foam detergent. your laundry will be poorly washed and you may overload the motor. Only use the smallest possible amount of detergent. Try not to leave light bulbs stronger than 50 watts on during the night.
so you can save on lighting. 6 © Empretec Mauritius . continue with those needing more heat. Sprinkle clothing lightly with water without wetting it too much. The radiator grill in the back must always be ventilated. the appliance will overwork and consume more power. do not use the “rinse hold” control. and be careful not to place objects that could block airflow. Let the dishes air dry. otherwise. Clean filters after you finish using the vacuum cleaner Refrigirators Install the refrigerator in a place where there is enough room for air to flow between the back of the fridge and the wall (5 to 10 cm approximately). as the iron becomes hotter. If food scraps have hardened. Do not install the refrigerator in enclosures or in cabinets. The power required by the iron to heat up will be wasted when ironing only a few garments. if your dishwasher does not have an air drying setup. and leave the door slightly ajar right after the final rinse for faster drying. since rinsing will take longer and will consume 12-26 liters of hot water per cycle. Iron garments requiring less heat first. Iron the largest possible amount of clothing in each work session. Do not leave the iron on when not in use. Use nozzles that are suitable for the surfaces being vacuumed. soak the dishes before loading them into the dishwasher. Irons Check the iron surface to make sure it is smooth and clean.Dishwashers Do not waste dishwasher water to remove food scraps on dishes. Make sure the iron cord and plug are in good condition. This way heat will be transferred in a more uniform manner. turn it off. Make sure the dishwasher is full. and then. If you only have a few dirty dishes. Try to do your ironing during the day. Vacuumcleaners Keep vacuum cleaners and suction hoses in good general condition. but not overloaded.
therefore. Thus. If at a particular time you do not have enough food to put in the freezer. cover them with lids. so the flame will heat their entire bottom surface. Food packaged in thick paper containers should be taken out and placed in thin plastic bags. electric or microwave ovens. Vegetables with a high moisture content and peeled fruits should also be kept in thin bags. Make sure burner combustion is taking place with the proper amount of air. Keep these grills thoroughly ventilated and free from objects that block airflow. and from windows where direct sunlight gets through. you must regulate burner air inflow until the flames turn blue. Gas Stoves Line all surfaces around the burners with aluminum foil to reflect heat upwards. since their proximity will cause the refrigerator to overwork. since food will cook faster. Keep liquids in covered containers in order to prevent moisture due to evaporation. If the fridge base or the floor is uneven. decide what you need before opening it. and close it immediately to prevent warm air from coming in and cold air from escaping. Keep the freezer as full as possible. Make sure the refrigerator is leveled.Do not use the back of the fridge to dry towels. © Empretec Mauritius 7 . such as electric. Put lids on your pots to trap steam. or firewood stoves. Do not open the fridge unnecessarily. gas. Use pots and frying pans that cover the burner completely. Grills on the back or lower front of the unit should be checked and cleaned at least twice a year. and do not leave it half open. Covered pots not only prevent splashes on the range top. since frozen food helps conserve the cold. Periodically clean the back of the unit (particularly the condenser). A yellow or orange flame is a sign of inefficient combustion. Make sure the door is properly closed. but also take better advantage of heat and make cooking faster. This will increase power consumption. A refrigerator operates most efficiently when its door is opened as seldom as possible. fill some containers with water. the door gasket will not seal it tightly and warm air will enter the unit. A dirty condenser back grill can increase appliance operating costs. It is best to clean them and not keep them in the fridge too long. Install refrigerators away from heat-generating appliances. since this will accumulate in the freezer in the form of frost. or keep it open for more than 10 seconds. or shoes. and put them in the freezer. clothes.
the oven will retain the temperature needed to finish cooking the food. and you will be paying more than you should on your utility bills. Airconditioners Ask your guests to keep doors and windows closed in their rooms while the air conditioning unit is on. Air conditioning units without maintenance for two or more years have been found to consume twice the power. Turn off the oven a few minutes before food is ready to take out. 8 © Empretec Mauritius . keep it at the minimum setting (lukewarm or warm). Carry out thorough cleaning of the unit: remove dust and mildew.When water or any other liquid food begins to boil. during the water heater’s entire useful life which can be many years!– hot water will take longer to reach the area where it will be used. lower the burner heat intensity at least to half. If you have an automatic heater. Make sure the motor. Dirty filters and dusty motor casings result in motor overload and reduce usefulness. Boiling at a faster rate will not cook food quicker but will instead consume the water contained in food and you will waste fuel. and to unplug it or turn it off when leaving the room. wiring. and thermostat are working properly. will lose heat along the way. and paint the unit to prevent rusting. have a technician do the checking and refilling. Preferably. Installing the water heater as near as possible to the place where hot water will be used is important. Thermal insulation can save you up to 50% of the energy used in heating or air conditioning. Check the unit periodically to see whether it needs refrigerant gas. Clean the air filter every 15 days. Otherwise. Water Heaters Best option is to make use of the sun energy and use solar water heaters. Provide maintenance to the equipment every year. if necessary.
Try establishing natural barriers such as hedges to regulate the amount of noise and light issuing from your facilities. Practical Tips Keep information available about the most important local species in the region. Life on earth exhibits a seemingly endless diversity. for instance. In order to face the challenges presented by locomotion. by creating showcase orchards or gardens. Life’s diversity.. As much as possible. If possible. comprise the natural environment. the result of 4 billion years of evolution. is earth’s greatest treasure. make sure your tour guides take all the necessary steps to ensure a responsible and sustainable operation. etc. together with nonliving components such as water. if possible. air. include them in your library.3 Coastal Environment and Biodiversity Flora and fauna are the living components of nature. as well as in cold and arid polar areas. etc. Living beings have conquered such different environments such as oceans and the air. national park information. food. find a way to develop these lists. © Empretec Mauritius 9 . get involved in creating and maintaining biological corridors. Install discreet insect-repelling lights. perhaps through volunteer students or professionals willing to collaborate. If there are lists of native species typical of your area. place silhouettes and stickers on them to prevent flying birds from crashing into the glass and being injured. or reproduction. Require your guides to educate visitors in how to behave properly while observing flora and fauna. which. such as egg-laying beaches and nesting sites. If you do not personally provide the service. If your facilities have large glass windows. they have displayed an overwhelming variety of solutions. they have settled in warm and humid tropical belts. Do not use high-intensity light bulbs for outdoor illumination.1. Otherwise.. Find out about mechanisms through which your company and visitors could help support conservationist organizations working in the area. and make these available to your guests. If possible. particularly if your building is within or near a highly sensitive protected area. take advantage of natural environmental conditions to create spaces to educate guests at your facilities. this way you will be able to increase the likelihood of visitors enjoying the local fauna in a responsible manner. establish a small library with naturalist guidebooks.
open spaces. in assessing overall tree influence on atmospheric CO2 levels. CO2 emissions. Thus. Energy use in a tree-shaded house may be 20 or 25% lower than in a similar home surrounded only by open spaces. Once inside leaves. altering wind speed. Energy-saving tree arrangements provide shade primarily on east and west walls and roofs. such as the use of fossil fuels in managing vegetation. because this practice fosters reliance on humans. In the case of areas where hunting or fishing is allowed. and wherever they protect against predominant winter winds. and consequently the use of energy in buildings. and modifying heat storage and exchange between urban surfaces. alters their natural diet. and CO2 emissions from power plants. Trees remove gas pollutants from air mainly through leaf stomas. always respect the closed season and its regulations. By providing air cooling shade in the summer and blocking winds in the winter. the carbon cycle involving the trees themselves. and may encourage disease transmission. various factors need to be taken into consideration. they can also increase heat requirements during the winter in treeshaded buildings. Some particles may be absorbed within the tree. although most are retained on the plant surface. gases are diffused around intercellular spaces and can be absorbed by membranes of water to form acids or react in the internal surfaces of leaves. Get informed about the main flora and fauna conservation laws in your area. trees affect local climate. 10 © Empretec Mauritius . depending on their location. as human thermal comfort and air quality. although some gases are removed by the plant’s surface.Do not under any circumstances feed local wildlife. trees can decrease the amount of energy needed to heat and cool buildings. However. or landscaped areas by transpiring water. Make a commitment to ensure your customers also abide by these regulations. as well. The energy conservation effects produced by trees vary according to a region’s climate and the layout or arrangement of trees around buildings. hence. Landscaped Areas and Gardens Natural spaces. Trees also remove pollution by intercepting air-borne particles.4 Lawns. 1. shading areas. and make these known to your guests and staff. Trees which are improperly arranged around buildings may actually increase energy requirements and.
you should get in touch with a professional or with local people. be careful to prevent their spreading to other places. and preparing relevant information (common and scientific names. particularly those generating hard-to-recycle waste. 1. etc. or for organizing and classifying things such as buttons. Remember that signs should not be nailed directly on trees and should be visible. You can use this information in determining which plants you are going to have in your garden. © Empretec Mauritius 11 . wondering what they can be used for. Make sure to purchase durable. Use these plants in landscaping your premises. waste generation can be avoided or decreased. It must have a cover to prevent fly proliferation and breeding. Reusing such items consists of finding a new function for them. There are countless possibilities. range. and try not to buy disposable products.). such as polyethylene packaging for singleuse food items. If you use ornamental plants that do not come from the area. If you wish to make your own fertilizer. high quality items.5 Solid Waste Rejecting This means not purchasing any product that. you can build a composter. Reducing The basic principle of every waste management program and any serious commitment to the environment consists of reducing over-consumption of products.To this end. pins.This is a simple ventilated wooden framework that rests directly on the ground. Packaging and products that have fulfilled their purpose are often discarded. labeling trail signs. The most important trees should be labeled to show their common and scientific names. on account of its origin or shape. traditional uses. Either purchase or make your own natural fertilizers and repellents. Reusing Through this principle.Practical Tips Identify your area’s main typical plant species. is harmful to the environment. nails. such as using them as flower vases. etc.
thus precluding the possibility of its becoming discarded junk. it can be repaired and then reused. Recycling This means taking a product that has already fulfilled its purpose and lost its usefulness. Eliminate the use of hazardous or ecologically toxic compounds. shampoo. Take the very best advantage of all available resources. and toilet paper dispensers. Acquire solar energy-powered devices. instead of singleuse packages. Practical Tips Motivate your staff to find creative ways of reducing the amount of waste generated by your company. Replace them with biodegradable cleaners and detergents. and viewing it as raw material for new goods which may have either the same or a different function. such as calculators and clocks. Look for these and other environmental symbols on the products you acquire. Provide rooms with soap.Repairing When a product stops working due to any failure. Recyclable material: this means the material used in manufacturing the product can be recycled Recyclable material: this shows the product was made from previously used material This is a product that has not been tested on animals Organic product: this refers to food items that are produces without toxic agrochemicals or chemical preservatives 12 © Empretec Mauritius . Think about purchasing goods in large bulk quantities.
Try sorting waste at the source. Provide labeled bins with lids to sort and deposit recyclable waste such as aluminum. keeping in mind the large number of trees required to manufacture paper. and odors. take advantage of organic waste to produce fertilizer. print paper on both sides. cosmetics. detergents. and only purchase products sold in returnable packages. Use fabric instead of paper napkins.Develop and implement a reuse program. For instance. water. The sources of pollution can be highly varied substances in solid. Encourage customers not to use disposable plastic items. Make your staff and guests aware of how important it is to adequately manage waste. since it causes human health problems. plastics. and soil by human activity in such quantity and quality they may interfere with the health and well-being of people. Each company should have the proper systems and mechanisms in place to prevent or reduce the release of harmful emissions and waste. much less dump such products in protected areas. Create an adequate place for storing waste before its final disposal. Enter into product repackaging agreements with suppliers. including wastewater. such as stationery and office paper. as well as paper for decorations. or prevent full enjoyment of life. etc. and gas forms. Pollution in every form is always a delicate issue for a sustainable tourism industry. as well as noise.6 Pollution and Its Prevention Pollution is the presence of harmful and bothersome substances deposited in air. Keep records of the types and amount of waste your company generates. Use biodegradable toilet paper. reuse printed paper for making notes or for other minor uses. liquid. Make sure waste bin locations are easily spotted by visitors and staff. glass. and plants. paper. © Empretec Mauritius 13 . use recycled products. heat. To the extent possible. animals. and projects a negative image of the enterprise. according to operating area. for instance. creates foul odors. in guests rooms and the kitchen. affects the environment. 1. Reuse old garments for cleaning tasks. etc. Reuse empty packages for storing things. and organic materials. as well as noise and visual contamination.
don’t mat down easily and are very helpful in allowing air into the center of a pile. For proper composting these living things need air. While it can operate very well. such as green grass clippings or wet leaves. and vice versa Channel rainwater but care should be taken not to damage plant cover.7 Composting an Alternative to Waste Dumping Composting occurs through the decomposition of organic wastes to make an earthy. and food. Prevent channeled water (from roofs. such as straw. lakes. insects. 1. and other applications. Propoerly maintained piles turns into compost much more quickly. Air – it is important to make sure that there are plenty of air passageways into the compost pile. toilets. use it for laundering.) that digest the yard and kitchen wastes. roof gutters. Take advantage of rainwater: build storage tanks. One characteristics of the decomposition process is heat generation and so do not be alarmed if the compost piles becomes warm or even hot at times. bacteria.) from falling directly and heavily on surfaces that are subject to erosion. Moreover composting can be an additional source of revenue for hotels to help them in their environmental sustainability quest. Other ingredients. worms. etc. mat down very easily into slimy layers that air cannot get through. Achieving good composting needs the provision of the proper environmental conditions for microbial life. etc. Make sure your wastewater is not released directly into local waters (rivers. Avoid building straight canals with steep slopes or large-area inclines that increase water speed and produce erosion. and is a critical step in reducing the volume of garbage needlessly sent to landfills for disposal.Practical Tips Use wastewater treatment systems. To make sure that the adequate aeration for the pile and its microbes. dark. it does not allow water recovery and subsequent reuse. It is the way to recycle your yard and kitchen wastes. Compost is made by the action of billions of microbes (fungi. Remember surface water is linked to ground water. Some compost ingredients. All of these will slowly make compost out of your yard and kitchen wastes under any conditions. cleaning public areas. thoroughly break 14 © Empretec Mauritius . water. However a cool compost pile will house enough. and their relatives to help out the microbes. Any surface pollution may contaminate ground water. One of the most widely used methods is the septic tank. gardening. street gutters. crumbly substance that is excellent for adding to plants or enriching garden soil. among others). and reservoirs.
‘Greens’ are fresh (and often green) plant materials such as green weeds from the garden. and balance out the dry nature of the browns. human wastes. Greens. and fatty food wastes.up or mix in any ingredients that might mat down and exclude air. are typically high in moisture. on the other hand. diseased plants. kitchen wastes. Nitrogen is a critical element in amino acids and proteins. As such. At this moisture level. which means completely breaking it apart with a spade or garden fork and then piling it back together in a more ‘fluffed-up’ condition. © Empretec Mauritius 15 . and can be thought of as a protein source for the billions of multiplying microbes. etc. A good mix of browns and greens is the best nutritional balance for the microbes. kitchen fruit and vegetable scraps. Others build bins from materials such as recycled pallets. for instance.chemically-treated wood products. ‘Browns’ are dry and dead plant materials such as straw. pet wastes There are a numerous options for containing the compost. making it very easy for microbes to live and disperse themselves throughout the pile. Browns. browns often need to be moistened before they are put into a compost system.grass/lawn clippings. dry brown weeds.The pile can be turned to get air into it. and wood chips or sawdust. meat. Water . There are two major kinds of food that composting microbes need. straw. Non-Compostable materials . leaves. bones. These materials are mostly made of chemicals that are just long chains of sugar molecules linked together. wood chips and sawdust. Because they tend to be dry. these items are a source of energy for the compost microbes. fresh horse manure.The pile should be as moist as a wrung-out sponge to fit the needs of compost microbes. pernicious weeds. This mix also helps out with the aeration and amount of water in the pile. or two-by-fours and plywood. autumn leaves. green leaves.. coffee grounds and tea bags. weeds and other garden wastes. simply building a compost pile in a convenient spot on the ground. Compared to browns. hay. greens have more nitrogen in them. Compostable materials . Some people choose to go binless. there is a thin film of water coating every particle in the pile. tend to be bulky and promote good aeration.
Structures for Composting
A barrel or drum composter generates compost in a relatively short period of time and provides an easy mechanism for turning. This method requires a barrel of at least 55 gallons with a secure lid. Drill six to nine rows of 1/2-inch holes over the length of the barrel to allow for air circulation and drainage of excess moisture. Place the barrel upright on blocks to allow bottom air circulation, fill it three quarters full with organic waste material, and add about 1/4-cup of a high nitrogen containing fertilizer. If needed, apply water until moist. Every few days, turn the drum on its side and roll it around the yard to mix and aerate the compost. The lid can be removed after turning to allow for air penetration. Ideally, the compost should be ready in two to four months.
Bin-type structures are the most practical for larger quantities of organic waste. The bin should be about four to five feet in diameter and at least four feet high. A stake may be driven in the middle of the bin before adding material to help maintain the shape of the pile and to facilitate adding water A three-chambered bin is a very efficient and durable structure for fast composting. It holds a considerable amount of compost and allows good air circulation. The three-chambered bin works on an assembly line idea, having three batches of compost in varying stages of decomposition. To make this structure, it is best to use rot-resistant wood, such as redwood or cedar, or a combination of wood and metal posts. Unless the wood is rot resistant, it will decompose within a few years. Each bin should be about five feet by three feet and about four to five feet high. This volume is ideal for maintaining heat and at the same time is manageable for turning. Using removable doors in the front offers complete access to the contents for turning.
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2 Introduction to EMS
Why does your company need an Environmental Management Plan (EMP)? An EMP will help keep track of all activities related to environmental management in your organization. These activities can be better streamlined and organized thus keeping time and effort employees have to devote to such activities at a reasonable level. The EMP will make environmental management easier and more natural for everyone in your business. Employees appreciate that the EMP spells out exactly what is expected of them. EMP provides the general framework to ensure your business is in compliance with environmental regulations. Such a plan allows you to easily spot opportunities for improvement and make cost savings that may even take your business beyond compliance. Finally, implementing an EMP in your organization will facilitate development of an Environmental Management System (EMS) that could eventually be certified or recognized by relevant authorities. Mauritius is a popular tourism destination for people from around the world. Apart from its natural physical assets as a tropical island, it is also distinguished by its exotic sandy beaches, blue lagoons, good climate, a spectacular landscape and make Mauritius a dream island for tourists.The tourist industry in Mauritius shares a close link and is highly dependent on the physical environment. It must therefore, for its continued existence, be at the forefront of actions directed towards the protection and preservation of the environment. Past experience has clearly indicated that sound environmental practices in hotel management result in substantial savings on operational costs whilst increasing market share and enhancing corporate image. However, the apparent complexity involved in the implementation of Best Environment Practices (BEP) can intimidate more than one hotel manager.
Example of a Hotel Name of Hotel: Mauritian Dodo Hotel Address & Contact: Royal Road, Flic En Flac. Mr Ti-Jean Location: 500 Mts from the Beach Detail of services/facilities: Rooms, 1 Restaurant, 1 Laundry, Spa & Pool Number of rooms: 20
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2.1 EMS Best practices Main Goals
Integrate the environment as one component of day-to-day hotel management Identify significant and priority measures for hotels, enabling their implementation and ensuring sustainability over time Promote rational and eco-efficient use of resources Given hotels the opportunity to make the first steps towards an interated environmental managemen system (ISO 14001:2004)
2.2 EMS Best practices Management Plan
BEP Management Plan helps in keeping track of all activities related to environment management. This plan enables management to better organise and streamline activities to keep the time and effort employees have to devote to them at a reasonable level. It also provides a general framework to ensure business operations are in compliance with environment regulations through proper record keeping, clearly established procedures and up to date training. In order to generate a BEP Management Plan, an Environment Team needs to be constituted to look into all aspects of environmental management that needs to be taken into consideration for drafting of such a plan.
2.3 EMS Best practices Benefits to Society
✓ ✓ ✓ Protection of natural environment Decrease use of land, water and energy Reduce risks of industrial accidents and emissions
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2.4 EMS Best practices Benefits to companies
EMS Best Practices provides a comprehensive approach to environmental management as it considers environmental impact of business operations throughout the entire life cycle of its products. The benefits from its implementation are as follows: ✓ ✓ ✓ Enhance image and reputation of company towards all stakeholders (customers, employees, government, etc.) Create long term customer loyalty and increase marketing scope Improve operational efficiency, that is, reduce costs linked to use of raw materials, water, energy and other costs such as for offsite disposal of waste generated. Improve goodwill and public image
2.5 EMS Best Practices Definitions
While it is good to avoid unnecessary jargon and acronyms, it helps to have a shared understanding of a few terms so that everyone in your company understands how the Environmental Management Plan works and what their role is. Defined words are italicized throughout the document.
pplicable Laws A
Local laws, rules, regulations, requirements, and policies governing protection of the environment and protection of public health and safety.
Element of an organization’s activities, products or services which can interact with the environment. Examples: Spills, Chemical release, air emission, water usage
est Management Practices (BMPs) B
Good practices that apply the most up-to-date knowledge and technology to achieve and maintain a level of environmental performance that goes beyond what is necessary to comply with applicable laws.
orrective Action C
A specific way to correct an existing problem or non-conformance when performance deviates from expectations set out in the EMP.
A term we use in this workbook to indicate the responsibility, goal, function, or element of the EMP necessary to make sure your company handles spills properly, keeps its employees safe, and stays in compliance with environmental regulations.
© Empretec Mauritius
document control. nvironmental Policy E A statement of the organization’s commitment to the environment. environmental manual. function. achieve. air pollution. and maintain an environmental policy. nvironmental Management System (EMS) E An organizational approach to environmental management that incorporates quality improvement principles (sometimes referred to as “Plan-Do-Check-Act”) to develop. nvironmental Manual E The collection of information that identifies applicable laws and outlines the organization’s approach to complying with or exceeding their requirements. monitoring. review. training. Broad EMS elements include planning. and management review. goal. wholly or partially resulting from an organization’s activities. products or services. to save money or time. keeps track of environmental management activities. It also documents key elements of environmental management including the environmental policy. communication. nvironmental Management Plan (EMP) E The actions an organization is taking to determine how it affects the environment. recordkeeping. Goal A general statement of a desired outcome to be achieved through the business’ EMP. Impact Any change to the environment. checking and corrective action. 20 © Empretec Mauritius . recycling Important A term used in this workbook to indicate the responsibility. or element of the EMP that helps your company be efficient or proactive. complies with regulations. or increase the respect and goodwill of employees and community members. applicable standard operating procedures and BMPs. Examples: water contamination. implementation. and meets environmental goals and targets. reports. and corrective action. responsibilities. whether positive or negative. reventive Action P A specific way to keep a problem or non-conformance with the EMP from recurring in the future. It is at the heart of the EMS and the framework for planning and action undertaken through the EMS.
regulations. rocess Map P A picture or diagram that shows the flow of materials through the business. Below is a list of applicable laws for hotel in Mauritius: 1. the Government can order immediate corrective measures to be taken and even. Target A specific statement that conveys a measurable degree of progress toward a particular goal. Environment Protection Act 2008 4. Plastic Carry Bags Regulation 2004 7. Standard Operating Procedure (SOP) A set procedure used to carry out a specific activity or operation.6 EMS Best Practices Laws and Regulations The “Laws” includes the rules. Beach Authority Act 2002 10. This is normally over and above legal action that can be initiated for non compliance which may result in severe fines being imposed by the courts. The tourism Act 2006 2. In case of non compliance. Waste Oil Regulation 2006 9. Industrial Waste Regulation 2008 11. Government Inspectors have the right to make on site visits at any time to verify whether business operations are in line with laws in force. 2. Occupational Safety and Health Act 2005 12. including what comes in (inputs) and what goes out (outputs. requirements and policies governing the Protection of the Environment and Public Health & Safety. Control of Noise regulation 2008 8.e until appropriate corrective actions have been taken. in extreme case. SOPs are usually written and filed or posted in an accessible location. including wastes). Road Traffic (Vehicular Emissions) Regulations 2002 5. Environment Protection (Effluent Discharge Permit) 2003 6. Why comply with environmental regulations? The most obvious reason is to avoid severe penalties associated with non-compliance. The Tourism Employee Welfare Fund Act 3. issue a “stop order” to temporarily cease your business operations i. Labour Act 2008 © Empretec Mauritius 21 . It usually includes a step-by-step breakdown of how and when a task is performed on a day to day basis.
22 © Empretec Mauritius .
3 EMS Best Practices Policy Manual 3.1 Hotel Site Situation to the Sea N Lagoon 3.2 Hotel Facilities © Empretec Mauritius site 23 .
employees are reassured that they are within the scope of their job when doing assigned environmental duties. For example: 1. need to be communicated among the employees with a copy in their personal file. It is also beneficial to find a balance of responsibilities among all employees so that environmental management will not take up too much individual time and will truly be a team effort. When assigning responsibilities.4 Environment Responsibilities Worksheet ● Step 1 ● List the major position in your company that have environment responsibilities Identify all of the environmental management responsibilities for each position Designate each responsibilty as either cirtical or important Begin by adding critical environmental responsibilities to employee position descriptions Step 2 ● Step 3 ● Step 4 24 © Empretec Mauritius . 2. signed by the Company owner. Each business is unique and has to work out environmental roles and responsibilities in a way that fits into its particular organisation structure and culture. Each manager could be responsible for all environmental requirements within her/his department or Different individuals could specialise in different environmental responsibilities across the entire company 3. Defined environmental responsibilities. This way.3. EMS Best Practices helps to increase accountability within the company and motivates employees to take more personal responsibility for environmental management because the tasks are well defined and not overwhelming. Spread responsibilities among employees.3 Hotel Organization Structure and EMS Best practices Having roles and responsibility clearly written helps employees understand which environmental management activities they are responsible for and how their role relates to the roles of others. it may be helpful to distinguish between critical and important ones.
5 Mauritian DODO Hotel Organisation Structure Kitchen Maintenance Accountant Restaurant Managing Director Hotel Manager/ EMS Best Practice Cordrdinator Front Office Store House Keeping Reservation Security © Empretec Mauritius 25 .1 Assignment of Environmental Responsibilities Position Environmental Responsibilities Designation (critical or important) 3.4.3.
Important • Monitor employees’ use of environmental SOPs and BMP’s. • Commit resources to achieve environmental goals. • Stock environmentally sound products that have proven to be effective. • Incorporate environmental procedures into patron contracts. • Participate in annual review of marina environmental policy and goals. Critical • Educate patrons about environmental concerns related to product use. EMS Best Practice Coordinator All Employees Store Manager Maintenance Manager Maintenance Technician 26 © Empretec Mauritius . • Perform sampling required by wastewater permit and submit reports. Important • Monitor oil/water separator for malfunction daily.3. Critical • Attend training on and understand role in emergency action plan. • Update employees annually on environmental policy and goals. equipment rental. and maintenance activities. Critical • Conduct weekly hazardous waste container inspections.6 Example of Environmental Responsibility Assignments Position Environmental Responsibilities Critical • Oversee environmental policy and Environmental Management Plan (EMP). • Perform quarterly visual inspections as required by storm water permit. Critical • Oversee management of wastes generated by employee activities and compile quarterly waste data reports. Important • Work with appropriate marina employees to evaluate effectiveness of environmentally sound products. • Serve as primary contact for regulatory inspectors. Important • Review audit results and progress on achieving goals and revise EMP as needed. • Attend training on and follow environmental Standard Operating Procedures (SOPs) • Best Management Practices (BMPs). • Oversee environmental manual.
Position Environmental Responsibilities © Empretec Mauritius 27 .
customers and others outside stakeholders. An Environment Policy begins with a declaration of your hotel’s commitment to the protection of the environment. control. An Environment Policy worksheet (below) can be used to create an environment policy. neighbours. management. local council. shareholders. energy sources. client. Allow effective examinations (for e. etc) to enable services to be delivered in an environmentally friendly manner. and record environmental hazards as required by relevant regulations.7 EMS Commitment ✓ ✓ ✓ ✓ ✓ ✓ Develop and maintain an effective environmental management systems Minimise adverse effects of our business processes on the environment Monitor. your Environment Policy is useful to communicate your business unique culture towards environment management to local officials. 28 © Empretec Mauritius . Furthermore. water waste and refuse disposal) Dispose dangerous material according to relevant regulations Educate and train employees to act in an environmentally responsible manner 3. public. This includes prevention of pollution and continual improvement in environmental management performance as well as your commitment towards your employees and community members. ventilation.g.3. This policy need to be periodically reviewed and improved.8 Environment Policy Your Environment Policy provides and promotes the interchange of information about your environmental commitments among all stakeholders (employees. lighting.
Brainstorm a list of words and phrases that reflects your company’s environment commitment to your employees.9. customers and the community Draw on the list of words and phrases. The Hotel aims to achieve the objective of improved environmental performance through pollution prevention.9 Environment Policy Worksheet ● Step 1 ● Think what your company wants to achieve through your environment policy. put them together into sentences List the ways your company plans to achieve the commitment(s) expressed in step 2 Draw on the list you developed in Step 3 to put together a statement of how your company will fulfill its environment commitment Combine the statements developed in step 2 and 4 and fine tune them to make your complete environment policy Step 2 ● Step 3 ● Step 4 ● Step 5 3.1 Environment Policy Examples Mauritian Dodo Hotel 1 Environment Policy The Mauritian Dodo Hotel is committed to the implementation of proactive measures to help protect and sustain the local. increased staff awareness and continuous improvement. national and global environment for future generations.3. © Empretec Mauritius 29 .
national and global environment for future generations. paper.Mauritian Dodo Hotel 2 Environment Policy The Mauritian Dodo Hotel 2 is an environmentally conscious hotel. toner and ink jet cartridges • Use compact fluorescent light bulbs in guest rooms and wherever possible • Compliant with the local Environment Act • Grow herbs for use in all food and beverage outlets • Formed Environmental Committee that meets regularly 30 © Empretec Mauritius . Some of the steps we have taken to be ‘green’ are: • Use 30% recycled paper and making double sided photo copies whenever possible • Use biodegradable detergents that contain no phosphates • Recycle fluorescent light bulbs. We not only aim to provide exceptional quality services for our guests. cardboard. By working together we can create a safe and clean environment and ensure that environmental issues are kept at the forefront of everyone’s mind and given proper attention at all times. but are committed to the implementation of proactive measures to help protect and sustain the local.
Consider the budget. degree of effort. then the Environmental Team can vote on them or you. Step 4 Select at least three goals to work on for the next several months to a year.There may also be waste reduction or water or energy conservation activities that are compelling because of the potential for large cost savings for your business. Step 3 For each goal. number of staff.0. confirming compliance with environmental regulations and putting systems in place to maintain compliance may be a critical priority. They may have to do with compliance or they may be about reducing your business’ use of resources.1. save money. and increase the respect and goodwill of employees and community members). prevent and respond to spills. and other resources needed to achieve the goal. decide whether it is critical (necessary to keep employees safe. Goals are linked to the environmental policy and provide a vision of the direction you want to go in over the long term. or achieve compliance). The setting of goals helps to improve environmental management performance by connecting your EMP to the day-to-day business activities of your enterprise. as the business owner. can decide. List the goals you come up with in the left column of the Environmental Goals to consider Table 1. If these issues are under control. 4. consider selecting the goals that have the biggest return for the invested effort. Don’t worry about the difficulty of achieving a goal or its relative importance during the brainstorming session. or important (helps your company manage its environmental affairs more efficiently and proactively. Goals should be realistic and fit within the mission and overall business strategy of your company. For each goal. Indicate its significance in the middle column of the Table 1. If you can’t come to agreement.0 Step 2 Go over the list of goals you developed during Step 1. Critical goals should be your first priority. or preventing impacts to the environment. © Empretec Mauritius 31 .1 Worksheet for Setting Goals Step 1 Brainstorm a list of possible goals to improve your company’s environmental management.4 Documenting EMS Best Practices Procedures 4.1 Making Progress over Time – Setting Goals Goal is a general statement of a desired outcome to be achieved through the business EMP. For example. Identify those goals that that are critical to your business’ environmental performance and tackle those first. indicate in the right hand column the degree of difficulty involved with achieving the goal.
Reduce energy use. 2. low 4. Update Emergency Response Plan.2 Example of Goals Figure 1. Reduce hazardous waste. Figure 2.1. average. 4. Mauritian Dodo Hotel Goal Mauritian Dodo Hotel Goal 1. with all environmental 2. 3. Communicate the environmental policy to all employees.Table 1. Communicate the environmental policy to all employees. Environmental Goals to Consider Goal Significance1 Difficulty2 Significance1 = critical or important Difficulty2 = high. 32 © Empretec Mauritius . Verify compliance regulations. 3. Dodo Hotel Goal Mauritian Dodo Hotel Goal 1. Verify the appropriate management of all waste streams.
and countermeasure (SPCC) plan. you can decide which additional information is important and how records should be kept.2 Training Records (Record retention time – lifetime of employee + 10 years) While many different environmental regulations require training. or would be helpful in demonstrating to your customers that your business is “green” On the next page is an example master file list that gives you a simple system to organize your environmental management files and records that go along with EMP and environmental manual. Records essential to protect your business from legal and financial hassles down the road.4. However. Reports of spills to regulatory agencies. Examples of the different types of situation where records are required: ●● ●● ●● ●● Records useful during an urgent situation involving your businesses’ environmental impact matters such as a spill or a complaint from the neighbours. and storm water spill preparedness plan. It covers the most common environmental recordkeeping requirements.3. In each employee’s file include: ●● Position description including environmental responsibilities. Having proper records in hand helps your business get off on the right foot. and Records to provide valuable data on business performance. Documentation and critique of incidents that triggered emergency plan.3. 4. begin by looking at which records are needed to meet regulatory requirements. most companies find it easiest to organize them according to employee. For this reason. Summary of annual emergency plan exercises. In the course of an inspection.3 Sample Master File List 4. be sure to go back to your environmental manual and review the required documents and records listed in each section to make sure they are included in your master file list. Spill reporting call list. Records to substantiate whether your business is performing to the level it committed to in its EMP. 4. control. most inspectors start with a close look at your environmental record keeping. spill prevention. Thereafter.1 Emergency Preparedness (Record retention time – 3 years) ●● ●● ●● ●● ●● ●● Emergency call list and decision tree. when getting organized. to make sure nothing is missing. © Empretec Mauritius 33 .2 Record Keeping There are several reasons to keep good records of your environmental management activities. Copies of emergency plans such as hazardous waste contingency plan.
Storm water pollution prevention plan.3. 4.3. regulatory interpretations.●● ●● Training plan (see Section on Training for information on how to develop employee training plans). Records of waste determination. Training certificates and the agendas or topics list for each training session.5 Wastewater Management (Record retention time – 3 years) ●● ●● ●● Correspondence with local wastewater treatment plant authority. used oil. operating hours). PCB and non-PCB ballasts.g.6 Storm Water Management (Record retention time – 3 years) ●● ●● ●● ●● ●● Inventory of storm water drainage and outfalls from your property (include map).. Special waste shipment paperwork such as universal waste batteries. Inspection records. Annual air toxics inventory. and mercury switches.3 Waste Management (Record retention time – 3 years) ●● ●● ●● ●● ●● ●● ●● ●● Correspondence with regulators (inspection reports.3. 4. and other correspondence). lamps. Storm water permits (if applicable) and associated documents and correspondence. pressure drop inspections. Pre-treatment permit (if applicable) and associated documents and correspondence. Current permits for major or minor sources and associated documents and correspondence. Storm water annual reports and sampling results (if applicable).4 Air Management (Record retention time – 3 years) ●● ●● ●● ●● ●● Correspondence with regulators (inspection reports. Solid waste tipping records. with the most recent training first. Current hazardous waste permit and associated documents and correspondence. Copy of current sanitary sewer ordinance. in chronological order.3. regulatory interpretations. Maintenance plan for storm water infrastructure. 4. EPA Generator ID number(s). Hazardous waste shipment paperwork. Emission calculations for potential to emit (PTE). VOC records. © Empretec Mauritius 34 . Inspection records and chemical usage records as required by permit conditions (e. 4. and other correspondence).
you need a simple system to manage them. Once you are aware of all the reports and notifications that your business needs to maintain. Notification and Permits This part of your EMP lists what reports your business is required to file with regulatory agencies to comply with environmental regulations. or filing with EPA as a generator of hazardous waste. Frequency One-time with updates as needed. Annual If any of your activities require an environmental permit. Annual or biannual. such as reports of spills or releases. and permit applications your business is required to file. © Empretec Mauritius 35 . Include as part of the annual cycle a review of current regulatory requirements to see if reporting or notification requirements have changed. this would be an excellent time to seek assistance from the relevant Government authorities to help you get started.4. You may also produce internal reports to provide information needed to track progress toward meeting goals. One-time periodic renewals. The reason you want to get these issues organized is to prevent your business finding itself in a vulnerable position by missing a regulatory deadline or failing to submit a permit application on time which could potentially cause a permit lapse that could disrupt operations. Annual. Petroleum Storage Tank registrations. One-time and change-in-service notifications.4 Master schedule of Reports. you also need to keep track of when the permit will expire so you can submit an application for renewal or close it out in a timely way. Here are examples of some (but not all) of these reports and notifications: Type of Report Notification of hazardous waste activity. You should also keep track of additional notifications to regulatory agencies that your business has made. notifications. there are likely to be reports that you need to prepare internally that provide data and information necessary to fill out the required report. Emergency planning report. Air emissions permit application. Annual air emission inventory. Work through the following worksheet to develop an Environmental Master Schedule to help keep track of what needs to be done when and by whom. Hazardous waste activity report. In addition to reports that you must submit to regulatory agencies. If you are not certain what reports.
Type of Report Frequency 36 © Empretec Mauritius .
This section explains the part of your EMP that will make sure that employees and supervisors stay involved with environmental management. Organize this information using the table on page 57. Step 2 Identify all the people outside of your company who need to.1 Communication Plan Worksheet Step 1 Identify ways to inform all the employees at your business about the EMP and its goals and list them in the Internal Communication Opportunities table on the next page. you may want to look for opportunities through existing business meetings or events. how you are going to get the information to them. To get this information out efficiently. you may also wish to more actively promote your business’ EMP with customers and community officials. know about your business’ EMP. decide who will be included in the Communication Plan for the coming year. It will also make sure your business is providing information to employees and others as required by regulations. or would be interested to. This can be added to the Communication Plan when you feel ready to do so.” you can leave out people listed in Step 2 until next year. and who will be responsible. 4.) © Empretec Mauritius 37 . State at least one reason why it would be strategic or beneficial for your business to inform them of the EMP. Step 3 Referring to the information you developed in Steps 1 and 2.5. understand your business’ environmental policy. for many businesses. But. when you can consider this question again. communication about environmental matters among employees may be accomplished in the natural course of day-to-day interactions. making sure everyone who has a need to know stays in the loop requires some dedicated effort. As your EMP comes together and your business develops a track record of environmental excellence.4.5 Communication If your business is very small. and can provide a consistent message about your business’ commitment to environmental performance. (Helpful hint: If you do not feel your business is ready to present its EMP “to the world.
Policy posted on docks. Presentation during annual meeting. at entrance. Human resources Manager. How and When? Update during annual meeting Annual picnic on Marina grounds. New environmental efforts.5. Host student field trips. CURRENT COMMUNICATION PLAN Date Issued Date Revised Who? What? How and When? Person Responsible 38 © Empretec Mauritius . Person Responsible Owner January 2009 Who? Staff Community Environmental commitment.4. And in office.2 Mauritian Dodo communication Plan Date Issued Date Revised February 2009 What? EMP and goals and targets. Updates in business newsletter. Hotel Manager All employees Environmental policy and Current goals. Business owner.
After that you can review training requirements and revise the plan on an annual basis. The Training Plan itself should include what training needs to happen. While getting the training program established.Training is required by many environmental regulations. 4. develop an Annual Training Plan for your business Step 1 ● Step 2 Step 3 Step 4 ● ● © Empretec Mauritius 39 . and who is responsible. Use your environmental manual to determine what training is required by applicable laws to develop a comprehensive list of training requirements.4. and Train employees on good practices that improve efficiency. what type of training it will be.6 Training Getting employees trained in everything they need to know to carry out their environmental management responsibilities is one of the biggest challenges facing a small business owner.6. This will help you decide whether it is more efficient to devote a class to the training topic or to conduct training one-on-one or on the job (OJT) Develop a Training Plan for each employee.1 ● Training Plan Worksheet Identify training that is required by applicable laws and list them in the table on the next page Refer to the Assignment of Environmental Responsibilities table to understand how many employees need what type of training. refer back to the Assignment of Environmental Responsibilities table to set up training so that each employee gets the training he or she needs. It is usually easiest to set up a Training Plan for the coming year. There should also be a target date and a completion date for each task in your Training Plan. 3. or help your business be proactive. set priorities so that you work on getting critical training in place first: 1. Establish training requirements and keep track of each employee’s training Using the information you developed in Steps 1 through 3. Here are some suggestions for setting up an effective training program. Make sure you have training programs as required by regulations. 2. save time or money. but does not sit through training they don’t need. Then. Employees need to understand how their responsibilities contribute toward meeting the goals of your EMP if you are going to make progress. Train those who handle chemicals on what to do if there is a spill or release.
4.4. as expressed by your chosen measure. It is a good idea to conduct a comprehensive compliance audit every few years to help ensure that you have not overlooked any new activities within your company that may affect the environment or any new or changed regulatory requirements.1 Environmental Compliance Monitoring This function determines whether your business is in compliance with regulations and whether employees are following SOPs and BMPs that contribute to compliance. The idea is that the goals and targets work together to fuel ongoing improvement to the EMP. 3. As your EMP matures. The Compliance Monitoring Worksheet will help you set priorities and assign responsibility for audits. This is useful to everyone in your company who has to help achieve your company’s environmental goals because now they know exactly what they should be shooting for. Now you are getting very specific. For example.7. and Management review and corrective action. you need some way to measure progress towards your goals.2 Environmental Performance Monitoring This activity verifies whether or not goals stated in the EMP are being achieved. Environmental performance monitoring. The Performance Monitoring Worksheet will guide you in identifying meaningful targets.. you may choose to retire certain goals and adapt new ones to reflect new environmental management challenges your business is facing. For example. Or. Environmental compliance monitoring. pounds of volatile organic compounds (VOCs) emitted. To do this. 2. A target tells you by how much you want to achieve your goal. 40 © Empretec Mauritius . Audits are a good way to determine compliance with regulations and to observe whether employees are following SOPs and BMPs. You can enlist supervisors to do performance checks in the course of their daily work. Measures are usually expressed in numbers – tons of waste generated. if your goal is to reduce waste and your measure is the amount of waste generated per unit of product.7. if your goal is to reduce hazardous waste. There are three components to monitoring: 1.7 Keeping your EMP Alive and Well This part of the EMP helps you verify if you are on the right course and gives you a method for getting back on course if you find you have strayed. These can be done internally or by an outside party. then the target might be to reduce that amount by 10 % within one year. 4. You may choose to keep the same goal but change the target to reflect a higher performance expectation. then your measure might be the pounds of waste generated over a year’s time. goals and targets need to be revisited.
It may make sense to seek out the opinions of your key supervisors and members of your Environmental Team. you need to do four things: 1.7.4. Also consider how much value the EMP is returning to the business for the effort invested.3 Management Review As the business owner. Create a solution to correct the existing problem as well as preventing the problem from happening again. especially if the problem affects. you want to make sure that the EMP meshes well with your overall business strategy and continues to add value to your business over the long haul. whether or not.” You are probably in the best position to determine when certain procedures. it is a good idea to set aside some time at least once a year to make sure you are “seeing the forest through the trees. Once you have a finding that indicates a problem.4 Corrective Action This is where the rubber meets the road. If you have systems to identify problems but then fail to correct them. © Empretec Mauritius 41 . 2. Assign responsibility for corrective and preventive action. The Corrective Action Worksheet will help you work through this process. However you decide to approach it. Whether or not you want to enlist others in performing the management review is your decision. 3. This means that on a regular basis you need to review the goals of the EMP.7. and Check back later to see if the problem has indeed been solved. consider the system of action and accountability it has established throughout your company. your business is in compliance with applicable laws. and look at the results of monitoring to see how well the EMP is working to achieve compliance and to meet its stated goals. Investigate the root cause of the problem. goals. 4. Are environmental management costs higher or lower than this time last year? Are employees more comfortable with their environmental responsibilities? Is it taking less time overall for your business to meet regulatory requirements? Are you sleeping better at night? Even if you have been involved in the EMP all along. 4. or targets in the EMP have outlived their usefulness and need to be updated or eliminated. you may be worse off than when you started. you can use the Management Review Worksheets as a guide.
or the environment. 2. 2. Some criteria you may want to consider: 1. Step 2 Decide what criteria to use to prioritize auditing efforts for the coming year. Seek low cost or no cost resources outside your business such as peer exchange with or mentoring from another business that you are not in direct competition with. likely to have a high degree of non-compliance. Step 4 Decide what resources and methods the business can apply to fulfill audit plans identified in Step 3. 42 © Empretec Mauritius . and Hire a consultant. 4. the community. Some methods to consider: 1. 3. Step 5 Identify in the table that follows a target date for completion. ask members of the Environmental Team to identify what areas of environmental regulations they believe the business should audit to verify compliance.8 Compliance Monitoring Worksheet Step 1 Based on their experience. Poses a high potential risk to employees. and Poses a high degree of liability if not properly managed. Identify in the table on the next page that will be responsible for each audit. Assign the responsibility within the business. 3. List them in the table on the next page and indicate for each area whether a full compliance audit is warranted or whether selected areas will be targeted for evaluation.4. Likely to be the focus of a regulatory inspection in the near future. Step 3 Apply your screening criteria developed in Step 2 to the list of areas to be audited developed in Step 1 to come up with two to three areas to emphasize in audits during the coming year.
4.8.1 Audit Plan for the Coming Year Audit Type* By Whom By when Environmental Management Area Audit Type* Performance Check: Regular observation of selected activities in the course of daily activities during a given time period by supervisor. manager or other designated person Targeted compliance audit: An audit of selected compliance points for a major or minor area of environmental regulations Full compliance audit: A thorough audit covering every applicable compliance point for a major area of environmental regulations © Empretec Mauritius 43 .
and put in place coordination agreements with outside responders by 30/6/09. use data that is already available. Finalize written plan. Begin monitoring dumpster weekly for wastes that do not belong by/31/5/09 Update employee training on waste management practices by 30/6/09. such as purchasing records. Create clearly designated and marked areas for patrons to leave acceptable wastes by 1/9/09. Step 3 Assign responsibility for gathering the information needed to confirm whether your company has met its target. Targets Identify and list applicable regulations by 15/06/09 Develop a system to stay current with new requirements by 31/08/09. and put in place coordination agreements with outside responders by 30/6/09 Verify the appropriate management of all waste streams. train all employees. especially in the early stages of the EMP Step 2 For each goal. decide what is the best way to measure progress toward meeting that goal. Be sure to set realistic targets. Achieving targets in the first year will help employees feel encouraged about their progress and provide momentum for more challenging goals and targets in future years. Communicate Environmental Policy to all employees.9 Goals and Targets for Mauritian Dodo Hotel Goal Verify compliance with all environmental regulations. Helpful hint: to keep it simple. Educate patrons on use of site disposal options and unacceptable materials by 30/9/09. decide by how much you want to improve and set a target. train all employees. July 2009. Present Environmental Policy to employees and their families at annual picnic. Finalize written plan. Update Emergency Response Plan. if it can provide any kind of a meaningful measure.2 Worksheet for Performance Monitoring Step 1 For each goal you selected. Step 4 Use the table to plan environmental performance monitoring for the coming year.4. Update Emergency Response Plan. This may be better than having employees take time to collect new data. 4. 44 © Empretec Mauritius .8.
1 Environmental Performance Monitoring for the Coming Year Goal Targets Responsible for Monitoring © Empretec Mauritius 45 .9.4.
2 Management Review Worksheet . why not? ●● Are our goals and targets still adequate for keeping our business on track with our environmental policy? 46 © Empretec Mauritius .4. do we know why not? ●● Is our environmental policy still appropriate for our business’ activities and culture? ●● Are we meeting our goals and targets? If not.9. Step 2 Consider these questions: ●● Are we achieving compliance with environmental regulations? If not.Performance Step 1 Take time to review the EMP as well as results of audits and performance monitoring conducted over the past year or so.
3 Management Review Worksheet .4. what are the three most critical issues that need to be addressed to improve the EMP? If you have critical issues taken care of. _____________________________________________________________ _____________________________________________________________ 2. Discuss how these changes can best be made. and assign responsibility for following through on making them. what are the three most important? 1. © Empretec Mauritius 47 .EMP Step1 Has the EMP added value to the business by: Making environmental compliance more effective? Making environmental management less time consuming? _____ Yes _____ No _____ Yes _____ No Causing changes to processes or procedures that reduced liability? ___ Yes _____ No Causing changes to processes or procedures that saved money? ____ Yes _____ No How does the EMP detract from the business? What can be done to prevent or reduce this from happening? Step 2 Based on your responses to the questions in Step 1.9. _____________________________________________________________ _____________________________________________________________ Step 3 Meet with your Environmental Team and discuss the changes you came up with during Step 2 and why you are suggesting them. _____________________________________________________________ _____________________________________________________________ 3.
Step 2 Investigate the problem by asking members of the Environmental Team and any employees.4. Check in on those who have follow up responsibilities to make sure they understand what needs to be done. Write a memo briefly stating the problem. 48 © Empretec Mauritius .4 Corrective Action Worksheet Step 1 Describe in one or two sentences the identified problem. Step 5 Distribute the memo to everyone who needs to know about it. and who will be responsible to take them.9. Step 7 When the time comes. evaluate the results of the corrective and preventive actions and consider whether the EMP needs to be revised to reflect a better approach to this particular issue for the future. Put a reminder for yourself on your calendar so you don’t lose track of this as time goes on. You may want to involve members of the Environmental Team in a brainstorming session to develop a list of possible corrective and preventive actions. Step 3 Determine possible corrective and preventive actions that your business can undertake to respond to the problem. who work in the area where the problem is occurring. decide which one or two will be most effective and feasible given resources available. what corrective and preventive actions the business will take. Step 4 From the list of corrective and preventive actions developed in Step 3. Step 6 Decide how much time should pass before checking to see if the corrective and preventive actions are working. what they believe the root cause of the problem to be.
or will be doing so in the future.10 Summary If you have read through this Workbook from beginning to end. Once you have established your EMP.4. or do you have an interest in environmental performance that goes beyond compliance? ●● At what stage do you want to share your EMP with people outside of your business? Making these fundamental decisions early on will make the efforts that you and your employees invest more focused and likely to succeed. this could be a compelling reason to take your EMP to the next level. if one of your major customers is requiring that you have an EMS. ●● Define the boundaries at the beginning of the process and stay within them. © Empretec Mauritius 49 . For example. Some last things to keep in mind: ●● Take your time. you can see that the process of developing an Environmental Management Plan can be tackled in a series of manageable steps that are connected by a flow of information and ideas. it remains a vital tool that grows with your business’ capabilities and reflects its strategic direction. For example. The process is designed with built in opportunities to review and improve performance so that the EMP itself will better serve your business as time goes on. rather than being just another dust-covered document. By revisiting the EMP. you may want to give some thought to whether it would be beneficial to your business to pursue outside certification as a formal Environmental Management System (EMS) or verification through a recognition program. It is better to develop the EMP over a period of several months to a year than to feel that the effort required has detracted from your core business activities. This way you can start out simple and build confidence with early success. Each step illuminates the path ahead. will your EMP cover the entire business to start out with or will you focus on key processes? ●● Is your initial focus on assuring compliance with applicable laws. helping your business to make steady progress towards organizing environmental management in a way that adds value to your business and fits with its culture.
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3-urgent) 3rd column: Appoint a person responsible for the implementation and monitoring of the chosen corrective action 4th column: Set a reasonable deadline for completion of the measure © Empretec Mauritius 51 . air quality. you must select the actions that you think are significant for your activities and applicable in your hotel. you need only to: 1st column: tick the box corresponding to the actions to be taken 2nd column: indicate the priority of each action according to its urgency and relevant (use a scale from 1 to 3: 1. • Water • • Energy • To monitor water consumption and rationalize its use To save and protect local resource To control energy use and monitor its consumption To save energy and reduce atmospheric pollution To reduce waste at the source and improve waster management To promote the development of local. 2. For each environmental domain.relatively urgent. a checklist has been provided so as to enable the identification of priority and the measures to be taken. ecological and social product flows To improve product handling and minimize losses and wastage To manage and master the hotel’s supply lines To limit noise pollution To improve air quality inside buildings To reduce the impact on the local landscape • Wastes • • Purchasing policy • • • • Noise. and landscape integration Identification of priory actions According to the measures that are suggested in the checklist. ●● To use the checklist.5 Recommendation on EMS Best Practices The EMS Best Practices has divided the recommendations into six specific domains.not very urgent.
Ben Deadline 1 month Install water meters in each department Determine monthly water consumption and costs Identify processes and areas where consumption is high each department 3 Ms Ousha 1 week Determine the water consumption costs for 5.30 litres/h .5 litres/h . Leaking tap – 0. it is important to monitor your hotel’s water consumption.Actions to be taken Monitoring of the hotel’s water consumption Priority (1 to 3) 1 Name of person responsible Mr. 250 m3/year • 52 © Empretec Mauritius .1 litre/h . 1 m3/year • Dripping tap (occasional drips) – 1.1 Water Management and Rationalisation Self-assessment ●● What is the total cost of the hotel’s water consumption? What is the source of the water used by the hotel? What is the hotel’s overall water consumption? Do you know the water consumption in each department? Do you implement water-saving measures in the hotel? ●● ●● ●● ●● If you cannot answer the above questions. 30 m3/year • Trickling tap – 10 litres/h . 15 m3/year • Minor leak in toilet flush valve – 3 litres/h . 90 m3/year • Serious leak in toilet flush valve.
1 Water checklist OBJECTIVE: TO REDUCE AND UNDERSTAND WATER CONSUMPTION Actions to be taken Priority Name of person (1 to 3) responsible Deadline GENERAL Monitor the hotel’s water consumption ●● ●● Install water meters in each department Determine the monthly water consumption and its cost Identify activities and areas that cause high consumption Install water-saving devices in the appropriate places (flow regulators. water flow sensors. but leave it to defrost in air ●● ●● ●● ●● © Empretec Mauritius 53 . self-closing taps.5. etc) Avoid leaving taps open unnecessarily Avoid cleaning with high pressure hoses Regularly maintain plumbing fixtures and piping in order to avoid losses Replace defective seals and repair damage to water pipes ●● Minimise wastage of water ●● ●● ●● Eliminate leaks ●● ●● KITCHEN ●● Adjust the water flow according to the type of cleaning to be done Do not let water flow while cleaning or rinsing Soak the dirty dishes before placing them in the dishwater to shorten the pre-wash Fill dishwashers to their maximum capacity Do not defrost food in water.1. low-flush toilets.
whitener-free. so that only the dirtiest items are washed intensively Use the washing machines in “full load” mode in order to limit the number of wash cycles Eliminate the prewash (allowing a 25% reduction in water consumption) and use water-saving wash cycles If possible. ACCOMODATION ●● Install flow regulators on the showerheads in order to decrease consumption from 20 to 12 litres/minute Choose water saving toilets that use 6 litres for each flush or with a dual flush mechanism (offering a choice of half.Actions to be taken LAUNDRY ●● Priority Name of person (1 to 3) responsible Deadline Sort the laundry according to the degree of soiling. wash towels and linen at the request of guests rather than every day Reduce water pollution by using less polluting detergents (phosphate free. recover the rinse water from relatively unsoiled loads for the next cycle’s prewash and wash ●● ●● ●● ●● ●● ●● ROOM SERVICE.) Check the laundry room’s equipment regularly to avoid leaks If possible. inviting guests to save water ●● ●● ●● ●● 54 © Empretec Mauritius .or full-cistern flushes) Invite – as far as possible – the guests to reuse the towels and bed-linen (70% of guests readily agree to this) Train the staff to respect the instructions concerning the reuse of towels and bed-linen Distribute brochures and flyers. etc. or post stickers and posters.
electrolysis. etc. etc.Actions to be taken POOL ●● Priority Name of person (1 to 3) responsible Deadline Cover the pool outside of the opening hours so that the water does not evaporate or get dirty Reduce the use of chlorine in the water and /or choose other treatment systems (ozone.) Lay out slopes so that water infiltrates the ground without causing erosion Reuse the water that was used in the kitchen to wash fruits and vegetables for watering the garden Collect rainwater for watering the lawns ●● ●● ●● ●● ●● ●● The use of flow regulators on shower heads save 40 litres per 5 minutes shower. which amounts to more than 10 % water consumption per day and per © Empretec Mauritius 55 .) Reuse the pool’s water to wash the floor ●● ●● GARDENS ●● Choose plants that are suited to your region’s climate and rainfall Avoid flower beds that quickly dry up Water lawns early in the morning and late at night to limit evaporation Install automatic sprinkler systems and localized devices (drip irrigation systems for roots. salt.
among which are those labelled ‘clean’? Do you use processes that optimise energy consumption? ●● ●● ●● ●● If you cannot answer the above questions. it is important for you to get interested in your hotel’s energy use 56 © Empretec Mauritius .2 Energy Efficiency and Economy Self-assessment ●● What is the total amount spent by the hotel on energy consumption? What is the total energy consumption of your hotel? Do you know how much energy each department consumes? Do you rely on different energy sources.5.
2. especially in high consumption areas (a traditional bulb consumes 60 W. and invite guests to get involved ●● Repair or replace faulty equipment with more efficient and economic alternatives ●● Use solar panels to heat water for the guest rooms (saving 40% on the energy costs of the hotel) © Empretec Mauritius 57 . parking lots. etc.) Reduce energy consumption ●● Code the light switches (using labels or a colour code) so that you can switch on only those lights that you need ●● Reduce general lighting during daytime and make sure that exterior lighting is switched on only at night (you can use photoelectric cells for example) ●● Operate machines according to the manufacturers’ recommendations for better energy efficiency ●● Choose high performance insulation systems to minimise heat losses and gains ●● Reduce the number of lifts that are operated during off-peak hours ●● Train the staff to do the right things.5. an equivalent energy-saving one 11 W) ●● Install timers and movement detectors to reduce lighting time in selected locations (bathrooms. hallways.1 Energy Checklist OBJECTIVE: TO REDUCE AND IMPROVE ENERGY CONSUMPTION Actions to be taken Priority Name of person (1 to 3) responsible Deadline GENERAL Monitor regularly energy consumption ●● Check the electricity meters at least once a month ●● Install meters in each department to monitor energy consumption ●● Monitor hot water consumption as much as possible ●● Calculate the energy consumption costs for the hotel and departments ●● Determine which areas consume the most energy Improve the lighting system ●● Investigate the use of hotel lighting and observe how long the various lights are switched on each day ●● Use energy-saving bulbs.
screens. etc.OBJECTIVE: TO REDUCE AND IMPROVE ENERGY CONSUMPTION Actions to be taken Minimise energy losses ●● Organise preventive maintenance of the electric network and equipment. including heating and air conditioning equipment ●● Install aerators to reduce the demand for hot water ●● Check the insulation on hot water pipes to reduce heat losses ●● Install double glazed windows ●● Shade windows from the sun to limit air conditioning needs (by means of awnings. heat reflecting sheets.) ●● When renovating. curtains. install revolving doors to limit drafts Recover energy ●● Recover the heat generated by the refrigeration units in order to heat the water for guest rooms or the laundry ●● Install closed loops to recover and reuse steam KITCHEN ●● Avoid turning on kitchen equipment without thinking when arriving in the morning (break the habit) ●● Think about the temperature of kitchen rooms when installing or relocating refrigerators and freezers (an extra 5°C increase in room temperature results in a 30% increase in energy consumption for a refrigerator) ●● Switch off equipment when it is not required (especially after busy periods) ●● Do not exceed preheating times ●● Use cooking pots whose diameters are compatible with the cookers or burners ●● Cover pots as they are cooking (to boil 1 litre of water in a covered pot requires about 25% of the energy needed if the pot is uncovered) ●● Invest in high-performance cooking units when replacing equipment ●● Open refrigerators and freezers only when necessary ●● Defrost refrigerators and clean the door seals monthly Priority Name of person (1 to 3) responsible Deadline 58 © Empretec Mauritius . blinds.
thereby preventing heat loss ●● Plan to use the equipment during periods of low consumption (off-peak hours) ●● Allow food to cool down before placing it into a refrigerator or freezer ●● Install plastic curtains outside refrigerators or freezers to retain cold air ●● Regulate water temperature according to kitchen and cleaning needs ●● Do not wash dishes under running water (fill the sink instead) Operate dishwashers only when full ROOM SERVICE. do not air rooms for more than 15-20 minutes in order to avoid wasting energy on heating or cooling ●● Install an air conditioning system that automatically switches off when the windows are open ●● Clean and change the air conditioner filters regularly Priority Name of person (1 to 3) responsible Deadline © Empretec Mauritius 59 .OBJECTIVE: TO REDUCE AND IMPROVE ENERGY CONSUMPTION Actions to be taken LAUNDRY ●● Fill washing machines to their maximum capacity ●● Use low temperature washing programmes ●● Choose washing machines that offer high spinning speeds in order to limit drying time ●● Avoid overloading the dryer and thereby increasing drying time ●● Plan your washing so that the dryers are continuously in use. ACCOMODATION ●● Turn off air conditioning and set heating at minimum in unoccupied rooms ●● Choose thermostats that allow you to programme maximum and minimum temperatures (and so prevent guests excessively heating or cooling their rooms) ●● Make sure the lights are switched off in unoccupied rooms ●● Do not leave television sets on standby (a single television set on standby can consume 193 kWh in one year) ●● Make sure that the refrigerators (mini-bars) consume less than 1 kWh/ day and that they are switched off in rooms that are unoccupied for three or more consecutive days ●● While cleaning.
OBJECTIVE: TO REDUCE AND IMPROVE ENERGY CONSUMPTION Actions to be taken ADMINSTRATION ●● Priority Name of person (1 to 3) responsible Deadline Avoid leaving computers switched on when taking breaks longer than 30 minutes (on standby. a computer consumes 95 W) ●● Switch off equipment when not in use (a copying machine on standby can consume up to 80% of the energy it uses in working mode) Use natural light rather than artificial lighting as much as possible Rearrange the workplace to make optimal use of natural light Avoid leaving doors and windows open to minimise energy consumption for heating or air conditioning Switch off the coffee machine after each use (a coffee machine that is left switched on the whole day consumes as much energy as it uses to make 12 cups of coffee) ●● ●● ●● ●● POOL ●● Retain the pool’s heat by covering it with a thermal cover at night Keep the water temperature at 24°C (increasing the temperature by two degrees can consume up to 25% more energy) Limit the pool lighting that is not necessary for the users’ safety Make sure that the pool’s thermostat is in working order ●● ●● ●● 60 © Empretec Mauritius .
guest rooms Glass Cloth Wood Organic waste Kitchen. bars. It is therefore necessary to implement strategies to minimize wastes at source as well as to recycle them. guest rooms Kitchen. gardens © Empretec Mauritius 61 . restaurants. flowers and plants. food containers. flasks Tablecloths. bars. mustard and tomato purée tubes. branches. administration Paper Plastic Metal Kitchen. individual portion wrappers for various products Tin cans. The resulting dirty surroundings will also harm the image of the hotel. bars. clothes. bars. aluminium packaging Bottles. hotels produce large quantities of solid and liquid wastes. bathrooms. reception. maps. pallets Fruit and vegetable peelings. household goods. guest rooms. plastic wrapping or bags. jars. leaves. restaurants Kitchen. ●● TYPES OF WASTE IN THE HOTEL INDUSTRY Non-hazardous wastes (NHW) Common wastes Components Food/kitchen waste. used or dirty paper and wrapping. Indeed. restaurants. soda cans. bottles (that did not contain hazardous material). bars. restaurants. grass Source Hotel’s different departments Cardboard Hotel’s purchasing and other departments Administration. magazines. restaurants.5. restaurants. mayonnaise. bed-linen. guest rooms Purchasing department Kitchen. newspaper Bags. jar lids. napkins. menus.3 Waste Resource Recovery The rapid development of the hotel industry often goes hand-in-hand with a lack of sanitation and waste disposal infrastructure. brochures. guest rooms. rags Wooden packaging. which end up in the surrounding environment due to inadequate management and handling. composite wrappers Packaging Printed documents. guest rooms.
etc) Fertilizers and chemicals (insecticides. Maintenance Service Garden Maintenance Service Administration Administration. 62 © Empretec Mauritius . 780 grams in preparation and 55 grams upon disposal A single litre of mineral oil can pollute one million litres of water. Guest Rooms Maintenance Service. Garden. Administration. fungicides and herbicides) Cleaning chemicals Ink cartridges Disk and CD Roms Batteries Source Kitchen.hazardous wastes (NHW) Frying oil Mineral oil Paint and solvent residues Flammable material (gas. spreading to a surface area of 2000m2. Restaurants Maintenance Service Maintenance Service Kitchen. Guest Rooms Laundry Room Cleaning chemicals and solvent used in dry cleaning Fluorescent lights. petrol. neon tubes and long-life bulbs Maintenance Service A typical food portion weighing 300 g yields up to 835 grams of waste material.
etc. household and office appliances Discarded refrigerating equipment (refrigerators.Occasionally. sofas. roof tiles. pipes. etc. it is necessary to establish a more efficient management of your hotel’s wastes. hotels produce other types of wastes. freezers) Self-assessment ●● How much does the treatment and disposal of your wastes cost? Do you know how much waste is generated by your hotel? What are the types of wastes generated and their respective volumes? How do you dispose of your wastes? What proportion of the hotel’s wastes is recycled? ●● ●● ●● If you cannot answer the above questions. window glass. tiling. desks. etc.) Used electronic.) Demolition and/or renovation wastes (concrete. ceramic material. chipped glasses. plaster.) Inert waste (broken china. brick. stone. © Empretec Mauritius 63 . glass wool. such as: ✓ ✓ ✓ ✓ ✓ Bulky waste (furniture – chairs. treated wood.
3. labels. or symbols (pictograms) for each type of waste ●● Instruct employees in the use of the different containers ●● Check regularly if the segregation of wastes is being practised.5. but collect them separately 64 © Empretec Mauritius . REUSE AND TO RECYCLE WASTES Actions to be taken Priority Name of person Deadline (1 to 3) responsible GENERAL Examine the major sources of wastes ●● Identify the major sources of waste generation in the hotel ●● Determine the quantities and the composition of wastes ●● Determine the costs of treatment and disposal of wastes for each department ●● Check that the practices of the hotel are in compliance with current legislation ●● Segregate wastes at source ●● Organize at-source segregation of wastes at source (segregating those wastes for which there exist local recycling networks) ●● Organize workspaces in such a way as to facilitate waste segregation ●● Distinguish containers by means of colours.1 WASTE CHECKLIST OBJECTIVE: TO REDUCE. Reduce the total amount of waste ●● Order materials according to your needs to minimise waste ●● Maintain and repair equipment in preference to replacing it ●● Choose sustainable products and use them correctly to increase their life span ●● Use refillable products instead of disposable ones ●● Limit the use of individually packaged products Make the necessary arrangements for non-recyclable wastes ●● Dispose of non-reusable and non-recyclable wastes using appropriate methods (that comply with existing regulations) ●● Keep hazardous wastes separate from non-hazardous wastes in order to avoid contamination and to facilitate handling ●● Take the necessary precautions for the disposal of hazardous wastes ●● Do not throw away batteries and accumulators with household wastes.
) Reduce the impact on the environment ●● Find out about possible local means of processing waste to comply with regulations ●● Do not burn waste outdoors. etc.OBJECTIVE: TO REDUCE. g. jam and butter) where this can be done without compromising hygiene Priority Name of person Deadline (1 to 3) responsible © Empretec Mauritius 65 . REUSE AND TO RECYCLE WASTES Actions to be taken Reduce packaging wastes ●● Buy materials that have the least packaging ●● Rationalise purchases to avoid ordering small quantities ●● Give preference to suppliers that take back their packaging ●● Investigate the possibility of selling some wastes to recyclers (paper. plastic. first-out” ●● Make sure that fresh and perishable products are stored at the appropriate temperatures ●● Install containers specific to particular types of waste in the waste storage area to recover packaging and to promote segregation ●● Collect biodegradable organic wastes separately in order to compost them or reuse them as animal feed ●● Do not discharge oils into sinks or toilets to avoid clogging pipes and disrupting wastewater treatment systems ●● Collect used oil and dispose it in an environmentally friendly manner ●● Store liquid wastes in adequate containers and dispose them correctly ●● Stop using disposable tableware ●● Reduce the use of individual portions (e. metals. do not disperse them in nature or bury them ●● Choose the products that are least polluting and most sustainable ●● Recycle electric and electronic appliances and donate unwanted appliances that are still working to local associations KITCHEN ●● Check expiration dates of foodstuffs and use food items in the order in which they were purchased – “first-in. cardboard.
) ●● Improve waste collection by adding compartments to room service trolleys for different types of wastes. and even less in the case of soap) ●● Organize segregation in the guest rooms with clear communication to hotel guests and by providing adequate means (baskets. ACCOMODATION ●● Use refillable dispensers for hygiene products (the rate of use for individual portions is often only 30%. employees must never sort the contents of waste bins) ●● Reuse old bedding and napkins as rags ADMINSTRATION ●● Reduce the printing of documents whenever possible and ●● use e-mail ●● Reuse the blank side of used paper as scrap paper ●● Use the two-sided printing option on printers and copying ●● machines whenever possible ●● Use recycled paper whenever possible ●● Collect paper and cardboard wastes separately ●● Limit colour printing and copying ●● Return toner and ink cartridges of printers and copying machines to suppliers ●● Avoid using disposable tableware (plastic cups and mugs) Priority Name of person Deadline (1 to 3) responsible 66 © Empretec Mauritius .OBJECTIVE: TO REDUCE. reuse the laundry room’s plastic bags or replace them with wicker baskets or cloth bags ●● Rather than throwing them away. However. REUSE AND TO RECYCLE WASTES Actions to be taken LAUNDRY ROOM ●● Sort textiles according to their degree of soiling and colour to avoid damaging them ●● Choose adequate detergents and use recommended dosages ●● Avoid leaving detergent in humid places ●● Keep clothes hangers and reuse them ●● As far as possible. etc. transform old bed sheets into laundry bags ●● Collect chemical containers according to the manufacturer’s instructions and send them back to the suppliers after busy periods) ●● Do not exceed preheating times ROOM SERVICE.
Hotels can encourage the use of “green” products by raising the awareness of staff. The hotel can use eco-labeled products which have a guaranteed limited impact on the environment. Self.5. non toxic and less processed materials. The purchasing of “green” products helps to minimize these impacts. it is important that you change your purchasing policies. electrical appliances cost 20 to 50% of their purchase price in energy. © Empretec Mauritius 67 . suppliers and guests. Indeed. marketing. recyclable. it is extremely important to try to reduce their quantity. use and disposal – all have an impact on the environment. In addition to the ecological benefit. the different stages of the life of a product – manufacturing. purchased products must be considered in their integral life cycle. Beyond the ecological aspect. while in use. and their use in the context of a hotel leads to smaller water and energy consumption. the impact on working conditions must also be factored in when selecting products. Since 50% of a hotel’s solid wastes consist of the packaging and containers of consumed products.4 Purchasing Policy Purchases made by hotels are linked to the need to satisfy guests’ expectations and offer them quality service. Nevertheless.assessment ●● ●● ●● Do you favour local products whenever possible? Do you favour biodegradable. recyclable or reusable products? Do you pay attention to processes involved in the preparation of the products? Do you purchase appliances and other equipment that are designed for minimum water and energy consumption? Are you willing to spend a little more in order to protect the environment? Do you ask your suppliers about their practices regarding environment protection and working conditions? ●● ●● ●● If most of your answers are negative.These products favour biodegradable. Indeed. these products are economically advantageous.
whenever possible. instead of buying it ●● Purchase appropriate mercury. products that are recycled. biodegradable. repairable. ●● Use the hotel’s products and equipment in a rational way ●● When purchasing new equipment.5. encourage the shops in the hotel to sell products that are made in ecologically. REUSE AND TO RECYCLE WASTES Actions to be taken Priority Name of person Deadline (1 to 3) responsible GENERAL ●● Examine the major sources of wastes ●● Buy only what is needed (avoid unnecessary supplies) ●● Buy local products to reduce pollution from transportation ●● Prefer.and cadmiumfree batteries and rechargeable batteries for applications involving frequent use SHOPS ●● If applicable. fair trade and/or eco-labelled. take their water and energy consumption into consideration ●● Prefer products with little packaging and that use single-material packaging (homogenous and polystyrene-free) ●● Avoid disposable (one-trip) products ●● Identify and choose suppliers that have already implemented eco-efficiency measures and who agree to take back packaging and used material ●● Replace paper towel dispensers in wash rooms with energy-saving hot air blowers ●● Involve guests in the selection of “green products” ●● Rent equipment that is seldom used by the hotel.4. recyclable.1 Purchasing policy checklist OBJECTIVE: TO REDUCE.and socially-friendly ways ●● Do not allow shops in the hotel to sell souvenirs made from protected or endangered animal or plant species 68 © Empretec Mauritius . reusable.
whenever possible. BARS ●● Avoid using paper tablecloths and napkins ●● Use table linen made with environmentally friendly materials.OBJECTIVE: TO REDUCE. organic products ●● Choose seasonal fruits and vegetables ●● Use fresh products with little or no preservatives and food-colouring and with as little packaging as possible ●● Purchase in bulk rather than individually packaged items ●● Pay attention to the origin of the foodstuffs used ●● Equip the kitchen with energy-efficient appliances ●● Choose the least polluting cleaning agents LAUNDRY ●● Equip the laundry room with machines in energy class A (saving at least 23% on energy consumption) and with washing machines having low water consumption ●● Buy compact. phosphate. return the clothes hangers and replace the plastic protection covers with paper or cloth covers RESTAURANTS. REUSE AND TO RECYCLE WASTES Actions to be taken KITCHEN ●● Choose. NTA (sodium nitriloacetate) ●● Dispose of non-reusable and non-recyclable wastes using appropriate methods (that comply with existing regulations) ●● Prefer detergents whose components are active at low temperature (30°C) ●● Adhere to recommended dosages to avoid unnecessary pollution of water ●● Choose dry cleaning products that minimise pollution ●● If you work regularly with a dry cleaner. concentrated products and/or eco-refills to limit packaging wastes ●● Avoid using detergents containing bleach (products of chlorine). EDTA. free of hazardous dyes. heavy metals and formaldehyde ●● Choose wash-resistant materials ●● Avoid using plastic cups or disposable tableware ●● Prefer draft drinks or deposit bottleS Priority Name of person Deadline (1 to 3) responsible © Empretec Mauritius 69 .
and health-friendly cleaning agents ●● When cleaning. making regular inventories of the stock can limit losses and avoid over-consumption.OBJECTIVE: TO REDUCE. environmentally. ACCOMMODATION ●● Prefer furniture which is easily disposable. or non-whitened or chlorine-free bleached paper ●● Prefer equipment with a low energy consumption. having recycled or recyclable components and long life spans ●● Use the “energy saving” functions that switch an appliance into sleeper mode if it is not used for a certain length of time and the “cancel” function to suspend a print job in case of a mistake ●● Prefer rechargeable batteries GARDEN ●● Use organic or biological fertilizers and garden products Priority Name of person Deadline (1 to 3) responsible 5. Moreover. When the merchandise is received. Educating employees and raising their awareness are aspects that must be considered. avoid the use of disinfectants ADMINSTRATION ●● Buy reusable ink and toner cartridges which can be sent back to the supplier ●● Purchase paper with at least 50% recycled fibres. Self-assessment ●● ●● ●● ●● Do you keep your stock records up-to-date? Do you have specific procedures regarding the handling and storing of merchandise? Do you give information to or educate the staff about correct procedures? Do you regularly carry out checks in storage areas? © Empretec Mauritius 70 . a number of steps must be taken in order to guarantee the preservation of its quality.5 Logistics Efficiency Handling and Management A hotel purchases large quantities of merchandise that require specific handling and storage. being mostly recyclable ●● Install refillable soap and shampoo dispensers in the rooms to reduce packaging and rationalize their use ●● Use recycled toilet paper ●● Choose concentrated. the human factor is also crucial. REUSE AND TO RECYCLE WASTES Actions to be taken ROOM SERVICE. In addition to the location of the storeroom.
Better materials handling and storage limits losses. controlling and storing merchandises. and safe area ●● Respect the storage instructions provided by the manufacturers ●● Label containers of hazardous substances clearly ●● Avoid storing substances that could interact in the same area ●● Ensure that the necessary storage conditions are maintained to avoid accidents (appropriate temperature. 5.If most of your answers are negative. the staff must know and apply safety and hygiene rules when receiving. TO MANAGE AND TO CONTROL Actions to be taken Priority Name of person Deadline (1 to 3) responsible Quality of delivered supplies ●● Examine the packaging of the products delivered to you ●● Check that the contents are not damaged ●● Return the damaged materials to the suppliers Storage conditions ●● Organize the storage area systematically ●● Establish storage policies according to instructions provided by suppliers or as mentioned on the labels ●● Check that the packaging is not damaged during storage ●● Prepare a maintenance schedule for the storage areas and warehouses ●● Update regularly the inventory of stored materials ●● Document mishandling or storage problems Storage of chemicals ●● Keep all chemical products (especially those that are hazardous) in a designated. Furthermore.) ●● Avoid exposing flammable products to the sun or to any other source of heat © Empretec Mauritius 71 . it is important that you rethink your logistics procedures. protected.5. ventilation.1 Logistics Checklist OBJECTIVE: TO INSPECT THE STOCKS. etc.
OBJECTIVE: TO INSPECT THE STOCKS. TO MANAGE AND TO CONTROL Actions to be taken Optimal supplying ●● Priority Name of person Deadline (1 to 3) responsible Avoid excessive purchasing to limit surplus and loss Inspect the stocks and keep a record of them (register or database) Check expiration dates of materials to avoid having to discard out-of-date and unusable materials Train the staff to work according to the principle of “first in. first out” Avoid accidents and contamination by using appropriate equipment to handle materials when necessary Close lids and taps to reduce leaks and spills ●● ●● ●● Losses and leakage ●● ●● 72 © Empretec Mauritius .
Prolonged exposure to high noise levels. It affects hotel guests and the staff. as well as the hotel’s surroundings. Exposure to noise pollution above 60 dBA has an impact on mood. it may be due to internal noise and lack of acoustic insulation. 5. the quality of sleep. Self-assessment ●● Do you know which the noisiest areas in your hotel are in order to limit the noise levels there? How many of your employees are exposed to high noise levels? Do your guests or neighbours complain about noise pollution? Determine here if noise is a problem in your hotel ●● ●● ●● If guests complain. noise has an impact on the quality of life and on health. and stress levels. Hotels are. It can also give rise to auditory fatigue (buzzing and ringing). meant to be places where one can relax and rest. above all.6 Noise.This often proves difficult because of the noise level. above 90 dBA.5.1 Noise checklist OBJECTIVE: TO PROTECT THE STAFF AND GUESTS FROM NOISE Actions to be taken Priority Name of person Deadline (1 to 3) responsible Evaluate risks ●● ●● Measure the noise levels and record them Monitor the variations in noise levels in the noisy areas Act on your environment ●● ●● Reduce noise at its source Install sound insulation and other means of damping vibrations © Empretec Mauritius 73 .6. air quality and landscape integration Just like any other type of pollution. represents a hazard to hearing (which can result in moderate to severe deafness).
7 Air Quality As with all industrial activities. The life span of Chlorofluorocarbons in the atmosphere can exceed 100 years.OBJECTIVE: TO PROTECT THE STAFF AND GUESTS FROM NOISE Actions to be taken Change your organisation ●● ●● Priority Name of person Deadline (1 to 3) responsible Accept deliveries only at agreed hours Relocate noisy machines to an isolated area or away from the hotel and its surroundings Protect your staff ●● Inform the staff of the long-term health effects linked to noise pollution Provide the employees who are exposed to high noise levels with individual ear protection ●● Look after your well-being of your guests’ and the quality of the environment ●● Carry out noisy activities at times which will cause the least nuisance for the guests and the surroundings Display posters in exposed areas to raise employee awareness ●● 5. thinner.). indoor air pollution is a typical feature of hotels. Furthermore. and include kitchen smells. carbon monoxide (CO) and nitrogen oxides (NOx). paint and solvents. Many sources contribute to the deterioration of air quality inside a hotel. etc. These chemicals are responsible for the deterioration of the ozone layer. Hotel boilers emit atmospheric pollutants. such as particles. glue.). moulds. sewer emissions. tobacco smoke. carbon dioxide (CO2). allergens (acarids. sulfur dioxide (SO2). Emissions from road traffic associated with the hotel also contribute to atmospheric pollution. varnish. Pollutants range from mere bad odours to toxic hazards. tourism contributes to atmospheric pollution. etc. and volatile organic compounds (found in cleaning agents. 74 © Empretec Mauritius .
“do not use in a confined space”.5.1 Air Checklist Priority Name of person Deadline (1 to 3) responsible OBJECTIVE: TO PROTECT AIR QUALITY. refrigeration).g.7. if the hotel is not completely smoke-free ●● Limit the use of aerosols and check that they will not damage the ozone layer ●● Choose sprays that do not use propellant gases ●● Ensure close adherence to the instructions for the use of cleaning agents (e. AND TO PROTECT STAFF AND GUESTS Actions to be taken Allergens ●● Clean tanks and taps during periods of extended shutdown ●● Clean up mouldy areas with bleach and ventilate them in order to diminish humidity ●● Avoid dust accumulation by regularly washing bed linen Outdoor air quality ●● Check and maintain regularly boilers and cooling equipment ●● Change the filters of air conditioning equipment regularly ●● Draw up a list of all the cooling equipment (air conditioning. Outdoor air quality ●● check their airtightness and remove and dispose appropriately of refrigerant fluids (CFC) which are harmful to the ozone layer ●● Monitor leaks in refrigerating systems ●● Select fire-extinguishers and fire fighting systems that are halon-free (since halons also contribute to the destruction of the ozone layer) ●● Ask your suppliers to switch off the engines of their vehicles when delivering supplies Indoor air quality ●● Provide high performance indoor ventilation ●● Identify sources of pollution and eliminate them or decrease their effects ●● Create non-smoking places in public areas ●● Mark smoking and non-smoking rooms clearly. “do not inhale fumes”) ●● Prefer products that are solvent-free to avoid emissions of volatile organic compounds (VOC) ●● Choose biodegradable cleaning agents ●● Do not mix cleaning agents (interactions between substances can increase their toxicity) © Empretec Mauritius 75 .
8. mineral materials that have a link with the region’s geology ●● ●● ●● ●● ●● ●● ●● 76 © Empretec Mauritius .1 Landscape integration and protection of natural resources checklist Priority Name of person Deadline (1 to 3) responsible OBJECTIVE: TO PROTECT AIR QUALITY. AND TO PROTECT STAFF AND GUESTS Actions to be taken Allergens ●● Check if you are in conformity with your region’s estate layout policy Give heed to environmental recommendations in laying out your hotel Aim for visual continuity with the architectural style of the surroundings Preserve local identity and the natural heritage Whenever possible.8 Landscape integration and protection of natural resources Self-assessment ●● Does your hotel’s visual appearance fit into its surroundings (in terms of colours. shape.5. use sustainable materials produced locally Lay out green areas and gardens to make the site more pleasant (preferably using indigenous plants) Place the parking lot in an inconspicuous area of the hotel Choose. when needed. and size) and into the region’s cultural landscape? Did you employ a landscaper during the development of the hotel? Do the building materials contain local natural products? Did you employ local craftsmen when building? Did you lay out gardens and limit the area that paved or built on? ●● ●● ●● ●● 5.
This best practice manual takes into consideration that the development of best management practices should be supported by the development of the related management systems. The application of best management practices in hotels can produce immediate and tangible beneficial results. environmental policy. appropriate purchasing policies. staff training. market-based incentives. commitments and program. who are becoming more environmentally discerning. © Empretec Mauritius 77 . the goodwill and image of the hotel are enhanced and become long term assets of the company.6 CONCLUSION The safe guard of our unique Flora and Fauna is not as thought the business of others but relies on the cumulative and sustained action of each and everyone. that is. More importantly. It can be used by every one wishing to contribute to the concept of sustainability either in their business activities or immediate surrounding environment. Lagoons and marine resources are very much stressed with human activities ranging from the common individual spending some time to relax. The manual offers a walk-through user-friendly guide to the implementation of Environmental Management Best Practices with tips and recommendations that can be readily implemented with no other investment than will power and re-engineered mindset. and assigning the responsibility for the programme to a senior member of staff. By communicating clearly its environmental policies. fishermen looking for their subsistence and hotels catering for making the holidays of tourists memorable among many other activities. this will increase the competitiveness of the hospitality sector responding to tourists. environmental management/monitoring system.The manual has targeted hotels as the main component for the implementation of best practices for the conservation and preservation of coastal biodiversity and reduced stress on the environment but also offers much relevance to domestic and the professional public at large. Additionally. implementation can be spread gradually to cover all activities resulting in reductions in cost and increases in profits.
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